Table 2. TBARS (mg malondialdehyde/kg meat) of pork emulsion sausage formulated with various levels of Jalapeno powder

Storage periods (week)	Jalapeno powder (%)
	0 (Control)	1	3	5
0	0.64 ± 0.08Ab	0.53 ± 0.02Bb	0.31 ± 0.01Cc	0.13 ± 0.04Dc
2	2.48 ± 0.05Aa	0.95 ± 0.05Bb	0.60 ± 0.04Cb	0.45 ± 0.08Db
4	2.58 ± 0.07Aa	1.07 ± 0.07Ba	0.69 ± 0.03Ca	0.56 ± 0.04Da

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).