. 2015 Jun 30;35(3):277–285. doi: 10.5851/kosfa.2015.35.3.277

Table 1. Effects of kimchi powder and onion peel extract on the pH values of emulsion sausages prepared with irradiated pork during chilled storage.

Storage period (wks)	Con	Treatments¹⁾

		IR	IRO	IRK	IROK
0	6.28±0.02^Ac	6.29±0.01^Ab	6.29±0.01^Ab	6.27±0.01^Abc	6.25±0.01^Babc
1	6.32±0.01^Ba	6.37±0.04^Aa	6.34±0.01^ABa	6.33±0.01^Ba	6.29±0.03^Ca
2	6.28±0.02^Bbc	6.34±0.03^Aa	6.28±0.01^Bc	6.28±0.01^Bb	6.26±0.04^Bab
3	6.30±0.02^Aab	6.26±0.01^Bbc	6.23±0.01^Cd	6.27±0.02^ABbc	6.22±0.04^Cbc
4	6.25±0.01^Ad	6.24±0.01^ABc	6.22±0.01^BCd	6.25±0.02^Ac	6.20±0.03^Cc

All values are mean±SD.

^A-CMean sharing different letters in the same row are significantly different (p<0.05).

^a-dMean sharing different letters in the same column are significantly different (p<0.05).

¹⁾Treatments: Con, non-irradiated pork; IR, 10 kGy irradiated pork; IRO, 10 kGy irradiated pork and 0.05% onion peel extract; IRK, 10 kGy irradiated pork and 0.5% kimchi powder; IROK, 10 kGy irradiated pork, 0.05% onion peel extract, and 0.5% kimchi powder.