Table 2. pH and color of chicken thigh meat sausage formulated with various levels of red yeast rice powder

Traits Red yeast rice (%)
0 (Control) 1 2 3
pH Uncooked 6.35±0.03a 6.37±0.00a 6.34±0.01a 6.27±0.01b
Cooked 6.51±0.03ab 6.53±0.01a 6.50±0.01ab 6.48±0.02b
Color Uncooked CIE L* 72.23±0.25a 57.34±0.44b 51.75±0.38c 45.39±1.14d
CIE a* 6.64±0.05d 18.80±0.37c 21.23±1.05b 22.26±1.44a
CIE b* 13.13±0.05a 11.41±0.27b 10.41±0.45c 9.00±0.59d
Cooked CIE L* 71.33±0.09a 58.13±0.22b 54.09±0.54c 48.81±1.02d
CIE a* 9.09±0.10d 18.94±0.87c 21.18±0.48b 25.96±3.53a
CIE b* 11.6±0.14a 11.03±0.36b 9.53±0.26c 9.84±0.17c
All values are mean±SD.
Mean in the same row with different letters are significantly different (P<0.05).