Table 5. Texture property of emulsified pork sausage substituted nitrite with red beet during cold storage at 4℃ for 20 d.

Storage time (d)	Treatments1)						ANOVA2)			t-test3)
	C0	CN	RB1	RB2	RN1	RN2	N	RB	N×RB	N	RB
Hardness (N)
0	29.40	30.38	31.36	33.32	31.36	32.34	ns4)	ns	ns	ns	ns
	(0.98)	(1.96)	(2.88)	(1.96)	(1.96)	(2.94)
5	32.34	31.36	33.32	35.28	30.38	33.32	ns	ns	ns	ns	ns
	(3.92)	(1.96)	(2.90)	(2.94)	(2.94)	(1.96)
10	34.30	31.36	31.36	29.40	33.32	34.30	ns	ns	ns	ns	ns
	(1.96)	(1.96)	(2.94)	(3.92)	(3.92)	(3.92)
15	29.40	30.38	28.42	33.32	32.34	30.38	ns	ns	ns	ns	ns
	(1.96)	(1.96)	(0.98)	(2.94)	(2.90)	(0.98)
20	30.38	30.38	28.42	28.42	33.32	29.40	ns	ns	ns	ns	ns
	(2.94)	(2.86)	(3.92)	(2.80)	(2.90)	(2.94)
Storage effect	ns	ns	ns	ns	ns	ns
Cohesiveness
0	0.58	0.60	0.56	0.59	0.60	0.53	ns	ns	ns	ns	ns
	(0.02)	(0.05)	(0.07)	(0.04)	(0.05)	(0.02)
5	0.59	0.58	0.57	0.57	0.58	0.59	ns	ns	ns	ns	ns
	(0.01)	(0.02)	(0.02)	(0.02)	(0.02)	(0.02)
10	0.55	0.57	0.59	0.55	0.55	0.54	ns	ns	ns	ns	ns
	(0.01)	(0.04)	(0.03)	(0.04)	(0.05)	(0.01)
15	0.57	0.60	0.61	0.59	0.53	0.53	ns	ns	ns	ns	ns
	(0.01)	(0.04)	(0.05)	(0.03)	(0.01)	(0.07)
20	0.57	0.60	0.56	0.56	0.56	0.54	ns	ns	ns	ns	ns
	(0.06)	(0.03)	(0.03)	(0.07)	(0.02)	(0.05)
Storage effect	ns	ns	ns	ns	ns	ns
Springiness (mm)
0	9.90	10.19	10.00	10.19	10.49	9.80	ns	ns	ns	ns	ns
	(0.10)	(0.49)	(0.20)	(0.20)	(0.59)	(0.10)
5	10.39	10.09	10.29	10.09	10.09	10.09	ns	ns	ns	ns	ns
	(0.39)	(0.59)	(0.20)	(0.29)	(0.49)	(0.29)
10	9.80	10.09	10.00	9.90	10.09	10.09	ns	ns	ns	ns	ns
	(0.00)	(0.20)	(0.29)	(0.10)	(0.39)	(0.39)
15	10.00	10.00	10.39	10.00	9.80	10.19	ns	ns	ns	ns	ns
	(0.29)	(0.29)	(0.49)	(0.20)	(0.10)	(0.49)
20	10.09	10.19	9.80	10.39	9.80	10.09	ns	ns	ns	ns	ns
	(0.49)	(0.78)	(0.00)	(0.39)	(0.00)	(0.49)
Storage effect	ns	ns	ns	ns	ns	ns
Gumminess (N)
0	10.01	10.02	10.00	10.01	10.03	10.00	ns	ns	ns	ns	ns
	(0.20)	(0.20)	(0.39)	(0.20)	(0.29)	(0.10)
5	10.02	10.01	10.02	10.01	10.00	10.01	ns	ns	ns	ns	ns
	(0.10)	(0.10)	(0.10)	(0.29)	(0.10)	(0.20)
10	10.01	10.02	10.01	10.00	10.01	10.01	ns	ns	ns	ns	ns
	(0.29)	(0.10)	(0.10)	(0.20)	(0.39)	(0.39)
15	10.01	10.02	10.00	10.03	10.00	9.98	ns	ns	ns	ns	ns
	(0.20)	(0.10)	(0.49)	(0.20)	(0.20)	(0.10)
20	10.02	10.00	10.01	10.01	10.01	9.99	ns	ns	ns	ns	ns
	(0.20)	(0.29)	(0.10)	(0.29)	(0.00)	(0.20)
Storage effect	ns	ns	ns	ns	ns	ns

Data are means (SE).

¹⁾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.

²⁾ANOVA, two-way ANOVA analysis among the treatments; N, nitrite; RB, red beet.

³⁾t-test: N, t-test analysis between nitrite treatments (RN1 and RN2) and the others (RB1 and RB2) except for control (C0 and CN); RB, ttest analysis between 0.5% red beet treatments (RB1 and RN2) and 1.0% red beet treatments (RB2 and RN2); ns, not significant.

⁴⁾ns, not significant.