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).