Table 2. Proximate composition of pork emulsion-type sausages formulated with various levels of Hanwoo crust

Traits	Hanwoo crust (%)
Traits	0 (control)	1	2	3
Moisture (%)	63.50±0.91^a	61.91±0.83^a	59.61±0.55^b	58.13±0.40^b
Protein (%)	13.75±0.18^c	14.24±0.15^b	14.52±0.14^b	14.99±0.20^a
Fat (%)	17.33±2.89^b	21.33±0.58^a	22.00±1.00^a	23.33±0.58^a
Ash (%)	2.12±0.02^c	2.22±0.02^b	2.27±0.03^ab	2.31±0.02^a

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