Table 2. Effect of Gleditsia sinensis Lam. extract on quality properties of emulsion-type pork sausages during 4 wk at 10°C

Items	Treatments²	Storage (wk)					SEM¹

		0	1	2	3	4
pH	C	6.05^Ab	5.92^Be	5.96^d	5.98^Ac	6.08^Aa	0.015
	T1	6.04^Bab	5.93^Ac	5.91^c	5.96^Bbc	6.07^ABa	0.020
	T2	6.01^Cb	5.91^Cd	5.95c	5.96^Bc	6.07^Ba	0.014
	T3	6.01^Cb	5.92^Bd	5.94c	5.94^Cc	6.04^Ca	0.012
	T4	5.97^Db	5.88^De	5.92c	5.90^Ed	6.01^Da	0.013
	T5	6.01^Cb	5.92^Be	5.94c	5.93^Dd	6.04^Ca	0.013
	SEM¹	0.006	0.004	0.010	0.006	0.005
Moisture (%)	C	68.40^Aa	68.26^Ab	68.21^Cb	68.37^a	68.09^Ac	0.032
	T1	67.80^Bd	67.04^BCc	67.96^Bbc	68.04^ab	68.05^Aa	0.026
	T2	67.89^Bab	68.04^Ba	68.02^Ba	67.69^b	67.87^Bab	0.041
	T3	67.56^Cc	67.74^CDb	67.98^Ba	68.00^a	67.91^Ba	0.045
	T4	67.52^CDb	67.66^Da	67.67^Ca	67.68^a	67.62^Cab	0.021
	T5	67.40^D	67.21^E	67.48^D	68.82	67.42^D	0.256
	SEM¹	0.081	0.082	0.059	0.193	0.058
Cooking loss (%)	C	12.50^Bb	13.78^b	18.94^a	17.64^a	18.26^a	0.708
	T1	13.79^Ab	14.58^b	18.89^a	18.22^a	19.26^a	0.627
	T2	13.80^Ac	14.26^c	20.28^a	18.67^b	19.08^ab	0.773
	T3	12.37^Bc	13.92^b	19.62^a	18.61^a	18.91^a	0.844
	T4	13.28^ABd	14.65^c	19.87^a	18.49^b	18.65^ab	0.698
	T5	12.18^Bd	14.09^c	20.24^a	17.40^b	18.67^ab	0.816
	SEM¹	0.206	0.121	0.234	0.181	0.170