Table 3. Results of pH and color measurement of meat batters formulated with various levels of silkworm pupae with or without TG

¹⁾Treatments		pH		L*		a*		b*

		TG non added	TG added	TG non added	TG added	TG non added	TG added	TG non added	TG added
Uncooked	Control	5.69±0.01^dB	5.80±0.01^dA	61.55±1.40^aA	58.84±0.73^bB	9.37±0.44^aB	13.31±0.87^aA	11.18±0.92^d	12.38±0.34^d
	T1	5.82±0.01^cB	5.91±0.02^cA	54.77±0.67^cB	62.31±0.71^aA	7.36±0.33^cB	8.35±0.24^bA	18.52±0.42^c	18.68±0.34^c
	T2	5.94±0.01^bB	5.97±0.01^bA	57.08±1.50^b	55.80±0.78^c	8.43±0.52^bA	7.12±0.30^cB	20.72±0.83^b	20.95±0.62^b
	T3	6.01±0.03^aB	6.08±0.01^aA	55.67±0.38^c	55.57±0.74^c	7.48±0.34^cA	6.69±0.20^cB	22.28±0.79^a	22.45±0.24^a
Cooked	Control	5.89±0.07^dB	6.04±0.02^dA	72.12±0.63^aA	69.92±0.44^cB	5.12±0.41^a	5.33±0.26^a	10.87±0.45^d	10.67±0.22^d
	T1	6.05±0.01^cB	6.13±0.01^cA	62.98±1.39^bB	66.28±0.46^dA	4.53±0.21^b	4.52±0.12^b	15.75±0.70^c	16.24±0.42^c
	T2	6.13±0.01^bB	6.17±0.01^bA	63.69±0.52^bA	62.43±0.98^bB	4.46±0.08^b	4.56±0.14^b	18.78±0.36^b	18.82±0.38^b
	T3	6.18±0.01^a	6.20±0.03^a	59.40±0.30^cA	58.39±0.61^aB	4.97±0.37^a	5.31±0.24^a	21.07±0.46^a	21.21±0.69^a