Control: without RP extract and BHA/BHT; T1: sausage batter added with BHA/
BHT and without RP extract; T2: sausage batter added with RP extract at 1% level;
T3: sausage batter added with RP extract at 2% level; T4: sausage batter added with
RP extract at 4% level.
Proximate composition (%) of pork sausage batter in added radix puerariae extract.