Table 3. Comparison of pH and color of meat batters prepared with carp muscle and pork

Traits	P10	P5C5	C10	SEM
pH
Uncooked	6.1^b	6.24^b	6.67^a	0.26
Cooked	6.32^b	6.34^b	6.75^a	0.22
Color
Uncooked
CIE L*	64.60^b	69.98^a	67.83^a	1.72
CIE a*	6.35	6.40	6.60	0.18
CIE b*	18.80^a	17.21^b	17.51^b	0.91
Cooked
CIE L*	70.16^b	71.17^a	70.40^b	0.61
CIE a*	6.00^a	5.19^b	4.70^c	0.46
CIE b*	17.15^b	17.95^a	17.68^ab	0.49

All values are mean.
Means in the same row with different letters are significantly different (p < 0.05).
P10, 100% pork; P5C5, 50% pork and 50% carp muscle; C10, 100% carp muscle.