Table 2. pH and color of pork emulsion-type sausage added with various levels of water dropwort powder

Traits			Water dropwort powder (%)
Traits			0 (control)	1	2	3
pH		Uncooked	6.00 ± 0.03	6.03 ± 0.04	6.00 ± 0.02	6.01 ± 0.01
pH		Cooked	6.20 ± 0.01^b	6.24 ± 0.02^a	6.24 ± 0.01^a	6.22 ± 0.01^ab
Color	Uncooked	CIE L^*	68.00 ± 0.50^a	62.10 ± 0.60^b	56.40 ± 0.26^c	52.27 ± 0.40^d
		CIE a^*	9.27 ± 0.31^a	6.67 ± 0.21^b	5.77 ± 0.23^c	5.37 ± 0.38^c
		CIE b^*	18.40 ± 0.42^c	20.93 ± 0.29^a	20.03 ± 0.45^b	19.27 ± 0.38^b
	Cooked	CIE L^*	68.57 ± 0.91^a	59.27 ± 0.35^b	52.50 ± 1.48^c	49.43 ± 0.51^d
		CIE a^*	8.30 ± 0.40^a	5.03 ± 0.31^b	4.33 ± 0.21^c	3.57 ± 0.35^d
		CIE b^*	16.53 ± 0.68	17.20 ± 0.70	16.23 ± 0.81	15.53 ± 1.39

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