Table 1. The formulation for cooked ground pork products formulated with vegetable powders

Main materials (%)	Treatments
	Control	Treatment 1	Treatment 2	Treatment 3	Treatment 4
Pork ham	70.00	70.00	70.00	70.00	70.00
Pork back fat	15.00	15.00	15.00	15.00	15.00
Ice/water	15.00	15.00	15.00	15.00	15.00
Ingredients (%)
NaCl	1.50	1.50	1.50	1.50	1.50
Dextrose	1.00	1.00	1.00	1.00	1.00
Sodium tripolyphosphate	0.30	0.30	0.30	0.30	0.30
Sodium nitrite	0.01	-	-	-	-
Sodium ascorbate	0.05	0.05	0.05	0.05	0.05
Chinese cabbage powder	-	0.15	0.25	0.35	-
Celery powder	-	-	-	-	0.40
Starter culture	-	0.015	0.025	0.035	0.04
Total	101.860	103.015	103.125	103.235	103.29