Table 1. pH and color of emulsified sausage formulated with various levels of Perilla frutescens powder

	Traits		Perilla frutescens powder (%)
	Traits		0 (control)	0.1	0.2	0.3
	pH	Uncooked	5.94±0.04^a	5.84±0.05^b	5.76±0.07^c	5.71±0.06^c
	pH	Cooked	6.12±0.07^a	6.06±0.03^ab	6.03±0.04^bc	5.98±0.07^c
Color	Uncooked	CIE L^*	62.53±0.19^a	63.13±0.42^a	60.25±0.58^b	56.80±1.12^c
		CIE a^*	9.45±0.24^a	5.28±0.46^b	1.55±0.13^c	1.45±0.19^c
		CIE b^*	14.63±0.63^c	16.08±0.43^b	16.9±0.29^b	17.85±0.81^a
	Cooked	CIE L^*	69.15±0.21^a	68.20±0.69^a	66.58±0.30^b	62.23±1.00^c
		CIE a^*	4.03±0.15^a	2.18±0.53^b	0.53±0.17^c	0.45±0.33^c
		CIE b^*	13.58±0.13^c	14.20±0.32^b	14.53±0.15^b	15.18±0.39^a

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).