Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs

Table 3

Effects of different SDGs ratios on emulsified pork meatballs pH and cooking loss.

Experimental group	pH	Cooking loss (%)
0% SDGs (S-0)	5.99^a	5.58^e
20% SDGs (S-20)	5.87^b	7.42^de
40% SDGs (S-40)	5.78^c	9.41^d
60% SDGs (S-60)	5.69^d	18.35^c
80% SDGs (S-80)	5.50^e	29.68^b
100% SDGs (S-100)	4.98^f	35.16^a

Different superscript letters in the same column indicate significant differences with .