Table 2. pH, color of pork meat sausage formulated with various levels of red beet powder

Traits			Control	Red beet powder (%)
Traits			Control	1	2	3
pH		Uncooked	5.92 ± 0.15	5.78 ± 0.19	5.73 ± 0.11	5.68 ± 0.08
pH		Cooked	6.19 ± 0.02^a	6.06 ± 0.01^b	5.75 ± 0.02^c	5.69 ± 0.01^d
Color	Uncooked	CIE L^*	69.52 ± 1.76^a	62.88 ± 1.12^b	59.48 ± 1.69^c	55.08 ± 0.41^d
		CIE a^*	10.66 ± 1.22^b	17.68 ± 0.50^a	18.57 ± 1.31^a	18.77 ± 0.72^a
		CIE b^*	16.26 ± 1.49^c	19.46 ± 1.35^b	21.22 ± 2.92^b	23.94 ± 0.34^a
	Cooked	CIE L^*	70.82 ± 0.34^a	62.13 ± 0.58^b	58.80 ± 0.99^c	56.48 ± 0.56^d
		CIE a^*	8.88 ± 0.04^b	8.82 ± 0.24^b	10.30 ± 0.23^a	10.48 ± 0.13^a
		CIE b^*	17.18 ± 0.37^b	19.06 ± 1.06^a	19.68 ± 0.26^a	19.88 ± 0.46^a

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