Table 1. pH and color of uncooked and cooked emulsion model sausages with red pepper seed powder

Traits			Addition levels of red pepper seed powder (%)
Traits			0 (control)	1	2	3	4
pH		Uncooked	6.13±0.01^d	6.20±0.02^a	6.17±0.01^b	6.14±0.01^c	6.15±0.01^c
pH		Cooked	6.24±0.01^d	6.32±0.01^a	6.29±0.01^b	6.26±0.01^c	6.26±0.01^c
Cooking yield			84.85±0.33^c	87.53±0.42^a	87.67±0.60^a	87.55±0.44^a	86.78±0.32^b
Color	Uncooked	CIE L*	71.44±0.29^b	72.04±0.29^a	68.98±0.45^c	69.08±0.18^c	67.52±0.25^d
		CIE a*	7.42±0.38^e	9.54±0.30^d	11.30±0.60^c	12.70±0.56^b	14.32±0.41^a
		CIE b*	17.46±1.01^e	21.56±0.42^d	23.80±0.99^c	26.36±1.54^b	28.36±0.83^a
	Cooked	CIE L*	73.86±0.79^a	72.24±0.21^b	70.82±0.24^c	69.52±0.74^d	68.18±0.76^e
		CIE a*	7.84±0.38^e	10.06±0.33^d	11.48±0.28^c	13.16±0.58^b	14.04±0.69^a
		CIE b*	14.30±0.35^d	18.26±0.55^c	20.16±0.36^b	22.68±0.82^a	23.24±0.99^a

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