Table 2 pH and color of pork emulsion-type sausage formulated with various levels of buckwheat powder

Traits			Buckwheat powder (%)
Traits			0 (control)	1	2	3
pH		Uncooked	5.67±0.01^d	5.72±0.01^c	5.79±0.01^b	5.85±0.01^a
pH		Cooked	5.84±0.02^d	5.90±0.01^c	5.96±0.01^b	6.00±0.01^a
Color	Uncooked	CIE L*	69.43±0.33^c	71.07±0.60^b	72.50±1.21^ab	72.73±1.06^a
		CIE a*	6.20±0.14^d	6.77±0.06^c	7.15±0.21^b	7.53±0.31^a
		CIE b*	17.60±0.29^c	18.53±0.38^b	18.87±0.25^ab	19.30±0.42^a
	Cooked	CIE L*	69.67±0.64^c	70.83±0.47^b	70.73±0.50^ab	71.70±0.30^a
		CIE a*	7.28±0.46^a	6.93±0.22^ab	6.53±0.21^b	6.40±0.44^b
		CIE b*	15.03±0.45^c	15.63±0.06^bc	16.33±0.57^ab	16.75±0.39^a

All values are mean±SD.
^a–d Means in the same row with different letters are significantly different (p<0.05).