Table 6. Effects of kimchi powder and onion peel extract on the sensory properties of emulsion sausages prepared with irradiated pork during chilled storage.

Traits	Storage period (wks)	Con	Treatments1)
			IR	IRO	IRK	IROK
Color	0	7.83±0.98	7.67±1.03	7.50±1.05	8.33±0.82	8.33±0.82
	1	7.33±0.52B	7.33±0.52B	7.17±0.41B	8.60±0.55A	8.60±0.55A
	2	8.00±0.76AB	7.75±0.71B	7.75±0.71B	8.75±0.71A	8.75±0.71A
	3	8.00±0.58AB	7.00±0.82C	7.14±0.69BC	8.43±0.53A	8.29±0.95A
Flavor	0	8.25±0.96ab	7.00±0.89	7.50±1.29	8.00±1.15ab	8.00±1.00a
	1	7.83±0.41ABab	6.50±1.05C	6.83±0.75BC	7.83±0.41Aab	7.83±0.41Aab
	2	8.50±0.76ABa	7.71±0.49B	8.00±0.58AB	8.71±0.76Aa	8.71±0.76Aa
	3	7.14±0.38b	7.57±0.98	7.57±0.98	7.00±1.10a	6.86±1.07b
Tenderness	0	8.33±0.82	8.17±0.98	8.67±0.82	8.67±0.82	8.67±0.82
	1	7.83±0.41	7.83±0.41	7.83±0.41	7.83±0.41	7.83±0.41
	2	8.63±0.74	8.50±0.76	8.25±0.89	8.50±0.76	8.50±0.76
	3	8.00±0.58	8.14±0.38	8.29±0.49	7.86±0.69	7.86±0.69
Off-flavor	0	1.67±0.82Ba	4.83±0.75Ab	4.33±0.82A	2.17±0.98Bb	2.33±0.82Bb
	1	2.83±0.75Bab	4.67±0.82Ab	5.17±0.75A	4.33±0.82Aa	4.00±0.89Aa
	2	2.50±0.93Cab	5.63±0.74Aab	5.00±0.93AB	4.63±0.52Ba	4.25±0.71Ba
	3	3.14±0.90Ca	6.00±0.82Aa	5.00±0.82B	4.86±0.90Ba	4.29±0.49Ba
Overall acceptability	0	8.67±0.82a	7.67±0.82ab	8.25±0.96a	9.00±0.89	8.83±0.98
	1	7.50±0.55Aa	6.50±1.05Bb	6.33±0.82Bb	7.67±0.52A	7.83±0.41A
	2	8.50±0.76a	7.80±0.45ab	8.00±0.82a	8.17±1.17	8.33±0.82
	3	7.43±0.53b	7.71±0.95a	7.71±0.76a	7.71±0.76	8.00±0.82

All values are mean±SD.

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

^a,bMean 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.