Table 3. VBN (mg%) of pork emulsion sausage formulated with various levels of Jalapeno powder

Storage periods (week)	Jalapeno powder (%)
	0 (Control)	1	3	5
0	17.74 ± 0.62Ac	13.31 ± 0.99B	12.61 ± 0.98B	11.21 ± 0.72B
2	19.89 ± 0.49Ab	13.54 ± 0.81B	13.07 ± 0.28B	11.91 ± 0.71B
4	22.60 ± 0.32Aa	14.94 ± 0.88AB	14.01 ± 0.41AB	13.07 ± 0.94B

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).