Table 2. Color of emulsion-type pork sausage formulated with various levels of citrus peel powder

Traits	Citrus peel powder (%)
	0 (Control)	1	2	3
CIE L*	71.21±0.41a	68.04±1.21b	67.23±0.42c	67.09±0.31c
CIE a*	5.73±0.10c	6.36±0.26b	6.51±0.12b	6.97±0.08a
CIE b*	18.56±0.24d	20.40±0.33c	21.70±0.28b	23.09±0.12a
Hue angle (h°)	72.73±0.13b	73.02±0.53ab	73.23±0.10a	73.29±0.10a
Chroma (C*)	19.42±0.25d	21.37±0.36c	22.66±0.29b	24.12±0.12a

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).