Table 2. pH and color of chicken breast Vienna sausages formulated via the partial replacement of meat with emulsion manufactured with soybeans

Trait			Control	Treatment
Trait			Control	S1	S2	S3	S4
pH	Uncooked		5.88±0.02^e	5.93±0.01^d	6.02±0.02^c	6.08±0.01^b	6.12±0.01^a
pH	Cooked		6.01±0.01^d	6.08±0.01^c	6.16±0.01^b	6.21±0.01^a	6.21±0.01^a
Color	Uncooked	CIE L*	77.18±0.14^b	77.25±0.05^b	77.42±0.38^b	77.70±0.08^b	78.82±0.13^a
		CIE a*	5.13±0.12^a	4.38±0.09^b	4.00±0.03^c	3.96±0.04^c	3.95±0.03^c
		CIE b*	19.60±0.44	19.87±0.09	20.13±0.19	20.17±0.03	20.28±0.02
	Cooked	CIE L*	79.70±0.24^a	77.32±0.10^b	76.97±0.85^b	76.42±0.36^b	75.03±0.36^c
		CIE a*	3.95±0.06^a	3.67±0.12^b	3.48±0.08^bc	3.45±0.03^bc	3.37±0.03^c
		CIE b*	17.00±0.06^c	17.07±0.09^c	17.43±0.19^c	18.12±0.26^b	19.10±0.14^a

All values are means±SD.
Means in the same row with different letters are significantly different (p<0.05).
S1, sausage containing 10% emulsion manufactured with soybeans and 50% chicken meat; S2, sausage containing 20% emulsion manufactured with soybeans and 40% chicken meat; S3, sausage containing 30% emulsion manufactured with soybeans and 30% chicken meat; S4, sausage containing 40% emulsion manufactured with soybeans and 20% chicken meat.