Table 2. Sensory evaluation of pork emulsion sausage formulated with various spinach powder levels

Traits	Spinach powder (%)
Traits	0 (Control)	1	2	3
Color	6.75 ± 0.96^bc	6.25 ± 0.96^c	8.00 ± 0.82^ab	8.25 ± 0.96^a
Flavor	6.50 ± 1.29^b	7.25 ± 0.96^ab	8.50 ± 1.00^a	7.50 ± 1.29^ab
Texture	7.00 ± 0.82	7.25 ± 0.96	7.50 ± 1.29	7.50 ± 1.29
Juiciness	7.25 ± 1.50	7.75 ± 0.96	7.50 ± 0.58	8.00 ± 0.82
Off-flavor	7.25 ± 1.26^b	8.25 ± 0.50^ab	8.25 ± 0.50^ab	8.75 ± 0.50^a
Overall acceptability	7.25 ± 0.50	8.00 ± 0.82	8.00 ± 0.82	7.25 ± 0.96

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