Table 2. pH and color value of pork regular-fat sausages as affected by different drying methods and levels of grape tomato powder

Treatments	Parameters
Treatments	pH	CIE L*	CIE a*	CIE b*
CTL	6.11^a	74.80^a	10.71^d	5.76^e
REF	6.10^a	73.50^b	11.40^c	5.77^e
F1	6.08^b	72.50^bc	12.62^ab	7.34^d
F2	6.07^b	73.00^c	12.73^ab	8.51^c
O1	6.05^c	67.00^d	12.31^b	12.35^b
O2	6.04^c	63.00^e	13.10^a	14.32^a
Storage days
0	6.07^B	70.62^A	12.31^A	8.89^A
3	6.02^C	70.52^A	12.14^A	8.87^A
7	6.08^B	70.53^A	12.43^A	9.58^A
14	6.08^B	70.81^A	12.02^A	8.90^A
21	6.10^A	70.53^A	12.12^A	8.99^A
28	6.10^A	70.84^A	12.13^A	8.83^A

Mean with different superscripts in the treatment are different (p<0.05).
Mean with different superscripts in the storage day are different (p<0.05).
RFS, regular-fat sausages CIE L*, lightness; CIE a*, redness; CIE b*, yellowness; CTL, control; REF, reference (0.1% ascorbic acid); F1, sausages mixed with 0.25% of freeze drying grape tomato powder (≤150 μm mesh) (F1GTPSs); F2, sausages mixed with 0.5% of freeze drying grape tomato powder (≤150 μm mesh) (F2GTPSs); O1, sausages mixed with 0.25% of oven dried grape tomato powder (≤150 μm mesh) at 100°C oven (O1GTPSs); O2, sausages mixed with 0.5% of oven dried grape tomato powder (≤150 μm mesh) at 100°C oven (O2GTPSs).