Table 4. Color (L^*, a^*, b^* value) and hardness (N) of low-fat chicken breast sausage

	Treatment	0 d	30 d	SEM
L^*	Control	79.70^cY	81.89^aX	0.077
	LF	80.00^bY	81.29^bX	0.053
	C0.5	80.31^aY	81.40^bX	0.053
	C1.0	79.90^bcY	81.04^cX	0.035
	SEM¹	0.064	0.045
a^*	Control	1.96^aX	1.21^aY	0.044
	LF	1.65^cX	0.72^cY	0.035
	C0.5	1.69^bcX	0.82^bcY	0.023
	C1.0	1.79^bX	0.93^bY	0.018
	SEM¹	0.030	0.038
b^*	Control	13.33^aX	12.41^aY	0.037
	LF	12.45^bX	11.72^cY	0.060
	C0.5	12.71^bX	11.96^bY	0.115
	C1.0	13.20^aX	11.79^bcY	0.102
	SEM¹	0.105	0.056
Hardness (N)	Control	109.06^aX	97.08^aY	3.655
	LF	65.18^bY	83.52^cX	0.426
	C0.5	70.53^bY	85.12^cX	3.188
	C1.0	72.22^bY	90.02^bX	1.030
	SEM¹	3.501	2.239

Standard error of the least square mean (n=12).
Different small letters in the same column indicate significant differences between means (P<0.05).
Different capital letters in the same row indicate significant differences between means (P<0.05).