Fig. 2. Sensory property analysis of emulsified pork sausage substituted nitrite with red beet. 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. † and * indicate significant effects of nitrite and red beet among the treatments, respectively (p<0.05).