Table 1. pH, color of chicken-breast sausage formulated with various levels of NaCl and bamboo salt

Traits			NaCl (%)				Bamboo salt (%)
Traits			0.3	0.6	0.9	1.2	0.3	0.6	0.9	1.2
pH		Uncooked	5.73 ± 0.02^d	5.68 ± 0.02^e	5.68 ± 0.01^e	5.65 ± 0.02^e	5.77 ± 0.01^c	5.90 ± 0.02^b	5.93 ± 0.02^b	5.94 ± 0.09^a
pH		Cooked	6.10 ± 0.04^d	5.87 ± 0.02^e	5.87 ± 0.03^e	5.85 ± 0.16^e	5.95 ± 0.04^c	6.05 ± 0.03^b	6.08 ± 0.02^a	6.09 ± 0.01^a
Color	Uncooked	CIE L*	70.68 ± 1.02^a	68.86 ± 0.84^bc	68.86 ± 0.25^bc	68.70 ± 0.47^bcd	69.20 ± 0.25^b	67.76 ± 0.53^d	69.20 ± 0.81^bcd	72.8 ± 0.57^d
		CIE a*	3.77 ± 0.12^b	3.73 ± 0.15^b	3.67 ± 0.09^bc	3.62 ± 0.28^bc	3.45 ± 0.12^c	3.55 ± 0.05^bc	3.77 ± 0.09^b	4.32 ± 0.12^a
		CIE b*	15.4 ± 0.34^bc	15.9 ± 0.40^c	15.6 ± 0.12^bc	15.5 ± 0.17^bc	16.5 ± 0.45^a	15.6 ± 0.37^bc	15.9 ± 0.31^b	15.2 ± 0.22^c
	Cooked	CIE L*	78.9 ± 0.40^a	78.5 ± 0.45^ab	78.0 ± 0.09^ab	77.6 ± 1.04^b	79.0 ± 0.80^a	77.8 ± 1.07^b	78.0 ± 0.28^ab	78.0 ± 0.53^ab
		CIE a*	3.55 ± 0.1^c	3.65 ± 0.19^bc	3.72 ± 0.09^bc	4.00 ± 0.21^ab	3.67 ± 0.09^bc	4.00 ± 0.21^ab	4.20 ± 0.52^a	4.17 ± 0.25^a
		CIE b*	14.5 ± 0.17^b	14.3 ± 0.18^bc	14.9 ± 0.39^a	14.0 ± 0.21^cd	13.8 ± 0.17^d	13.4 ± 0.34^e	13.3 ± 0.35^e	13.3 ± 0.19^e

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