Table 2. pH, color of pork emulsion-type sausage formulated with various levels of cinnamon powder

Traits			Cinnamon powder (%)
Traits			0 (control)	1	3	5
pH		Uncooked	4.99 ± 0.03^a	4.84 ± 0.03^b	4.77 ± 0.01^c	4.62 ± 0.02^d
pH		Cooked	5.94 ± 0.11	5.94 ± 0.06	5.99 ± 0.03	5.99 ± 0.05
Color	Uncooked	CIE L^*	62.30 ± 0.80^a	56.90 ± 0.77^b	50.70 ± 0.22^c	47.30 ± 0.61^d
		CIE a^*	32.20 ± 0.48^a	26.60 ± 0.72^b	23.20 ± 1.01^c	23.30 ± 0.67^c
		CIE b^*	10.70 ± 0.65^c	13.30 ± 0.55^b	14.40 ± 0.56^a	14.40 ± 0.49^a
	Cooked	CIE L^*	65.30 ± 0.74^a	59.50 ± 0.29^b	52.10 ± 0.19^c	47.70 ± 0.58^d
		CIE a^*	25.10 ± 1.73^a	24.70 ± 0.76^a	22.60 ± 0.25^b	19.70 ± 0.74^c
		CIE b^*	10.70 ± 0.93^a	10.60 ± 0.45^a	9.70 ± 0.36^b	10.70 ± 0.79^a

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