Table 4. Effect of various combinations of pork meat and pork head levels on pH and color of frankfurters.

Treatments1)	Batter				Frankfurter
	pH	CIE L*-value	CIE a*-value	CIE b*-value	pH	CIE L*-value	CIE a*-value	CIE b*-value
Control	6.19±0.03e	76.73±0.41a	7.34±0.74a	13.86±0.54a	6.28±0.03e	76.75±0.84a	6.40±0.33a	10.84±0.60a
T1	6.23±0.02d	76.37±1.48ab	5.40±0.45b	13.40±0.58ab	6.32±0.02d	76.66±1.52a	5.87±0.50b	10.50±0.24ab
T2	6.27±0.02c	75.77±1.05b	5.31±0.65b	13.09±0.28b	6.36±0.03c	76.27±1.67ab	5.11±0.43c	10.47±0.39ab
T3	6.29±0.03b	74.90±0.60b	4.82±0.35b	13.00±0.61b	6.38±0.03b	75.79±1.80ab	4.93±0.23c	10.18±0.68bc
T4	6.32±0.02a	73.09±1.99c	4.81±0.52b	12.83±0.33b	6.44±0.02a	74.63±1.31b	4.91±0.49c	9.83±0.50c

All values are mean±standard deviation of three replicates (n=9).

^a-eMeans within a column with different letters are significantly different (p<0.05).

¹⁾Control, frankfurter with 50% pork meat; T1, frankfurter with 45% pork meat + 5% pork head; T2, frankfurter with 40% pork meat + 10% pork head; T3, frankfurter with 35% pork meat + 15% pork head; T4, frankfurter with 30% pork meat + 20% pork head.