Table 3. pH, water holding capacity of emulsion-type sausage added with basil and garlic powder

Traits		Treatment
Traits		Control	B1G3	B2G2	B3G1
pH	Uncooked	5.84 ± 0.01^b	5.87 ± 0.01^a	5.84 ± 0.01^b	5.83 ± 0.01^b
pH	Cooked	5.99 ± 0.02^b	6.02 ± 0.01^a	5.98 ± 0.01^b	5.96 ± 0.01^c
WHC (%)		75.41 ± 2.60^b	80.02 ± 3.18^ab	78.22 ± 1.82^ab	84.06 ± 5.44^a

All values are mean ± SD.
Mean in the same row with different letters are significantly different (p<0.05).
Control: basil 0%, garlic 0%; B1G3: basil 1%, garlic 3%; B2G2: basil 2%, garlic 2%; B3G1: basil 3%, garlic 1%.