Table 4. Cooking yield and water holding capacity (WHC) of emulsion-type pork sausage formulated with various levels of A. dioicus powder

Traits (%)	^*A. dioicus powder (%)
Traits (%)	0	1	2	3
Cooking yield	78.58±0.41^c	80.13±0.89^b	79.76±0.39^b	82.75±0.93^a
WHC	84.95±0.04^b	87.99±1.65^a	88.83±1.09^a	89.46±0.67^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