Table 1. pH of pork emulsion sausage formulated with various levels of Jalapeno powder

Storage periods (week)	Jalapeno powder (%)
Storage periods (week)	0 (Control)	1	3	5
0	6.75 ± 0.13^Aa	6.09 ± 0.01^Ba	5.82 ± 0.01^Ca	5.62 ± 0.04^Da
2	6.25 ± 0.12^Ab	5.82 ± 0.01^Bb	5.58 ± 0.02^Cb	5.46 ± 0.03^Db
4	5.76 ± 0.11^Ac	5.65 ± 0.06^ABc	5.56 ± 0.06^BCb	5.45 ± 0.03^Cb

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