Table 3. pH and color of pork patties formulated with various black rice powder levels

Trait			Black rice powder (%)
Trait			0 (control)	1	3	5
pH		Uncooked	5.83 ± 0.01^d	5.93 ± 0.01^c	5.99 ± 0.01^b	6.09 ± 0.01^a
pH		Cooked	6.08 ± 0.01^c	6.13 ± 0.01^b	6.19 ± 0.02^a	6.20 ± 0.01^a
Color	Raw	CIE L*	67.80 ± 1.63^a	56.03 ± 1.67^b	51.98 ± 0.16^c	50.88 ± 1.01^c
		CIE a*	2.80 ± 0.39^b	4.55 ± 0.05^a	4.83 ± 0.58^a	4.95 ± 0.05^a
		CIE b*	9.05 ± 0.69^a	6.28 ± 0.68^b	1.05 ± 0.34^c	0.07 ± 0.17^c

	Cooked	CIE L*	70.33 ± 0.08^a	62.53 ± 0.30^b	52.95 ± 0.59^c	49.55 ± 0.18^c
		CIE a*	5.55 ± 0.11^a	4.95 ± 0.21^b	4.65 ± 0.05^b	5.00 ± 0.10^b
		CIE b*	10.00 ± 0.14^a	5.73 ± 0.28^b	1.70 ± 0.27^c	0.63 ± 0.15^d