Table 2. CIE color of pork emulsion formulated with different forms of dietary fiber and ISP

Traits		Types of binding agent
Traits		ISP (control)	Wheat	Oat	Bamboo shoot
Uncooked	L*	67.25 ± 0.88	67.43 ± 0.15	67.83 ± 1.02	67.68 ± 0.29
	a*	21.58 ± 2.59^a	20.03 ± 0.44^ab	18.02 ± 1.89^bc	15.85 ± 0.31^c
	b*	16.23 ± 0.60^b	16.63 ± 0.10^b	16.74 ± 1.37^b	18.43 ± 0.39^a
Cooked	L*	66.83 ± 0.49^b	69.60 ± 0.15^a	70.08 ± 0.78^a	69.72 ± 0.37^a
	a*	19.30 ± 1.07	19.85 ± 0.91	20.62 ± 2.70	18.06 ± 1.66
	b*	11.63 ± 0.69^b	11.85 ± 0.34^b	12.04 ± 0.72^b	15.20 ± 2.73^a

All values are mean ± SD.
Means in the same row with different letters are significantly different (p < 0.05).
ISP, isolated soy protein.