Table 5. TBARS (mg MDA/kg) of emulsion-type pork sausage formulated with various levels of citrus peel powder

Storage (weeks)	Citrus peel powder (%)
	0 (Control)	1	2	3
0	1.97±0.08Da	0.66±0.01Ab	0.42±0.02Cc	0.18±0.03Cd
1	2.15±0.04Ca	0.76±0.03Ab	0.50±0.02BCc	0.25±0.04Bd
3	2.40±0.06Ba	0.85±0.23Ab	0.57±0.11ABc	0.34±0.01Ac
5	2.71±0.12Aa	0.87±0.06Ab	0.65±0.02Ac	0.38±0.02Ad

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).