Table 1. pH of emulsion-type pork sausage formulated with various levels of citrus peel powder
| Storage (weeks) | Citrus peel powder (%) |
| 0 (Control) | 1 | 2 | 3 |
| 0 | 6.42±0.02Aa | 6.19±0.01Ab | 6.00±0.00Ac | 5.81±0.00Ad |
| 1 | 6.39±0.01Aa | 6.16±0.01Bb | 5.96±0.01Bc | 5.75±0.00Bd |
| 3 | 6.35±0.06Ba | 6.11±0.02Cb | 5.93±0.03Cc | 5.72±0.02Cd |
| 5 | 6.34±0.04Ba | 6.11±0.03Cb | 5.92±0.02Cc | 5.71±0.01Cd |
All values are mean±SD.
Means in the same column with different letters are significantly different (p<0.05).
Means in the same row with different letters are significantly different (p<0.05).