Table 3. pH and color of semi-dried restructured sausages with different water addition levels

Treatment¹⁾	pH	CIE L*	CIE a*	CIE b*
WAL0	5.95±0.00	35.69±2.08^c	5.33±0.75^a	12.55±1.21^d
WAL10	5.99±0.01	35.99±2.66^c	3.69±0.28^b	12.66±1.47^d
WAL20	6.02±0.01	36.03±2.00^c	3.62±0.54^b	13.75±1.33^d
WAL30	5.99±0.06	36.73±3.55^c	3.65±0.37^bc	15.69±3.00^c
WAL40	5.97±0.02	49.36±5.48^b	3.64±0.36^bc	20.14±2.77^b
WAL50	5.99±0.00	58.64±4.66^a	2.94±0.82^c	25.56±1.18^a

Data are presented as mean±SD.
WAL0, 100% pork; WAL10, 90% pork/10% water; WAL20, 80% pork/20% water; WAL30, 70% pork/30% water; WAL40, 60% pork/40% water; WAL50, 50% pork/50% water of semi-dried restructured sausage.
Different superscript letters represent significant differences between results (p<0.05).
CIE, International Commission on Illumination.