Table 1. Effect of different plant powders on pH, cooking yield, and color of chicken liver sausages

Traits		Control	Powder type
Traits		Control	GTL	LL	KC
PH		6.39 ± 0.02^A	6.38 ± 0.03^A	6.37 ± 0.02^A	6.32 ± 0.02^B
Cooking yield		95.38 ± 0.61^B	95.12 ± 0.89^B	94.92 ± 0.60^B	97.18 ± 0.53^A
Color	L*	65.52 ± 0.95^A	62.81 ± 0.85^B	59.63 ± 0.72^C	63.80 ± 0.47^B
	a*	12.38 ± 0.41^A	5.54 ± 0.22^C	5.89 ± 0.20^B	12.47 ± 0.21^A
	b*	19.91 ± 0.63^B	21.78 ± 0.45^A	18.75 ± 0.33^C	21.84 ± 0.41^A

Means±SD with different superscript in the same row differ significantly (p < 0.05).
Control, chicken liver sausages without plant powders; GTL, chicken liver sausages with 1% green tea leaf powder; LL, chicken liver sausages with 1% lotus leaf powder; KC, chicken liver sausages with 1% kimchi powder.