Table 5. Effects of various vegetable powders on residual nitrite, nitrosyl hemochrome, total pigment, and curing efficiency of cooked pork products

Treatments	Residual nitrite (ppm)	Nitrosyl hemochrome (ppm)	Total pigment (ppm)	Curing efficiency (%)	TBARS (mg MDA/kg)
Control	75.98±1.56^A	41.47±0.16^B	49.75±0.14^B	83.37±0.51^A	0.065±0.002^B
CCP	34.73±1.82^C	41.04±0.33^B	50.32±0.17^B	81.54±0.49^B	0.085±0.006^A
RP	40.08±2.46^BC	41.47±0.39^B	49.92±0.21^B	83.05±0.49^A	0.094±0.005^A
SP	43.46±1.56^B	45.34±0.26^A	62.11±0.23^A	73.00±0.34^C	0.083±0.002^A

All values are means±SE.
Means within a column with different superscript letters are significantly different (p<0.05).
TBARS, thiobarbituric acid reactive substances.
Control, 150 ppm sodium nitrite added; CCP, 0.4% Chinese cabbage powder added; RP, 0.4% radish powder added; SP, 0.4% spinach powder added.