Table 4. Pearson’s correlations between various storage parameters of pork emulsified sausages and non-meat protein binders

Traits	pH	Fat content	Protein content	TBARS	VBN
pH	1	–0.15	–0.55**	–0.12	0.60**
Fat content		1	–0.26	0.61**	0.11
Protein content			1	–0.06	0.71***
TBARS				1	0.18
VBN					1

Values are correlation coefficients for n=135.
p<0.01;
p<0.001.
TBARS, thiobarbituric acid reactive substance; VBN, volatile basic nitrogen.