Table 1. pH and color of chicken-breast emulsion-type sausage formulated with various levels of whole milk powder

Traits	Control	Whole milk powder (%)
Traits	Control	5	10	15
pH
Uncooked	5.86 ± 0.03^d	5.97 ± 0.02^c	6.07 ± 0.02^b	6.11 ± 0.01^a
Cooked	6.07 ± 0.01^c	6.11 ± 0.02^b	6.16 ± 0.01^a	6.17 ± 0.01^a
Color
Uncooked
CIE L*	66.12 ± 0.29^b	72.67 ± 2.09^ab	75.15 ± 0.15^a	75.05 ± 0.12^a
CIE a*	7.86 ± 0.12^a	6.76 ± 0.27^b	7.20 ± 0.30^ab	7.70 ± 0.10^a
CIE b*	19.95 ± 0.65	19.90 ± 0.60	21.35 ± 0.45	21.80 ± 0.50
Cooked
CIE L*	73.14 ± 0.15^b	76.70 ± 0.12^a	77.40 ± 0.10^a	78.47 ± 0.62^a
CIE a*	6.00 ± 0.12^d	6.73 ± 0.03^c	7.13 ± 0.03^b	7.60 ± 0.16^a
CIE b*	17.90 ± 0.18^c	18.63 ± 0.32^bc	19.40 ± 0.50^ab	19.77 ± 0.07^a

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