Table 1. Cooking loss and color of pork emulsion sausage formulated with various spinach powder levels

Traits			Spinach powder (%)
Traits			0 (Control)	1	2	3
Cooking loss (%)			10.24 ± 0.54^b	7.61 ± 0.30^c	9.07 ± 1.16^bc	12.44 ± 0.68^a
Color	Uncooked	CIE L^*	69.06 ± 0.77^a	60.53 ± 0.20^b	54.56 ± 1.47^c	52.20 ± 1.45^d
		CIE a^*	15.23 ± 3.29^a	2.96 ± 0.66^b	0.53 ± 0.55b^c	‒2.03 ± 0.81^c
		CIE b^*	15.93 ± 1.50^b	22.00 ± 0.70^a	22.06 ± 2.25^a	22.93 ± 1.40^a
	Cooked	CIE L^*	73.86 ± 0.79^a	58.60 ± 0.70^b	51.66 ± 1.00^c	49.30 ± 1.70^d
		CIE a^*	9.00 ± 0.30^a	‒0.33 ± 0.25^b	‒2.63 ± 0.30^c	‒3.43 ± 0.41^d
		CIE b^*	19.10 ± 0.98^b	25.20 ± 0.65^a	25.23 ± 0.55^a	23.26 ± 1.86^a

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