Table 3. pH and color value of chicken sausages with various level of salt

Variables	Treatments
Variables	TRT1	TRT2	TRT3	TRT4	TRT5
pH	6.32 ± 0.03^a	6.31 ± 0.07^a	6.29 ± 0.08^a	6.27 ± 0.10^a	6.22 ± 0.10^a
CIE L* (lightness)	82.4 ± 0.34^a	80.5 ± 0.48^b	80.1 ± 0.34^bc	79.6 ± 0.30^cd	79.2 ± 0.45^d
CIE a* (redness)	5.91 ± 0.46^a	5.36 ± 0.37^ab	5.03 ± 0.22^b	4.99 ± 0.36^b	4.74 ± 0.35^b
CIE b* (yellowness)	5.58 ± 0.50^a	5.11 ± 0.36^ab	4.79 ± 0.13^b	4.78 ± 0.14^b	4.92 ± 0.04^b

Mean with different superscripts in a same row are different (p < 0.05).
TRT1, Treatment 1 (0.3% salt); TRT2, Treatment 2 (0.8% salt); TRT3, Treatment 3 (1.3% salt); TRT4, Treatment 4 (1.8% salt); TRT5, Treatment 5 (2.3% salt).