Fig. 1. 2-thiobabituric acid reactive substance analysis of emulsified pork sausage substituted nitrite with red beet during cold storage at 4℃ for 20 d. Treatments: C0, no added; CN, 75 ppm NaNO₂; RB1, 0.5% red beet; RB2, 1.0% red beet; RN1, 75 ppm NaNO₂ + 0.5% red beet; RN2, 75 ppm NaNO₂ + 1.0% red beet. ^a-eDifferent superscripts on the bar indicate significant differences among the storage time (p<0.05). **indicates significant effect of red beet among the treatments (p<0.01).