Table 3. pH and color of emulsion-type pork sausage formulated with various levels of A. dioicus powder

	Traits		^*A. dioicus powder (%)
	Traits		0	1	2	3
pH	Uncooked		5.93±0.01^a	5.88±0.01^b	5.86±0.01^c	5.81±0.01^d
pH	Cooked		6.13±0.01^a	6.09±0.01^b	6.05±0.01^c	5.99±0.01^d
Color	Uncooked	CIE L^*	67.47±0.84^a	57.60±0.94^b	52.32±0.57^c	50.62±0.79^d
		CIE a^*	8.63±0.19^a	6.02±0.22^b	5.42±0.16^c	5.05±0.14^d
		CIE b^*	15.73±0.72^c	17.28±0.19^a	16.92±0.08^ab	16.53±0.23^b
	Cooked	CIE L^*	74.05±0.29^a	64.43±1.12^b	61.20±0.92^c	57.98±0.95^d
		CIE a^*	3.27±0.25^b	2.62±0.30^c	3.25±0.14^b	4.03±0.26^a
		CIE b^*	14.00±0.16^d	14.56±0.18^c	15.48±0.20^b	16.65±0.53^a

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
A. dioicus: Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara.