Table 2. Effects of Chinese cabbage powder on cooking yield, pH values, and CIE color of alternatively cured meat products

Treatments¹⁾	Dependent variables
Treatments¹⁾	Cooking yield (%)	pH	CIE L*	CIE a*	CIE b*
Control	99.64±0.01^A	6.15±0.009^A	68.79±0.17	8.85±0.14^B	6.98±0.05^B
Treatment 1	99.24±0.08^B	6.12±0.003^B	68.41±0.16	10.10±0.10^A	6.97±0.07^B
Treatment 2	99.24±0.02^B	6.10±0.002^C	68.28±0.16	10.12±0.09^A	7.04±0.06^B
Treatment 3	99.19±0.05^B	6.08±0.003^D	68.44±0.10	10.06±0.07^A	7.39±0.06^A
Treatment 4	99.20±0.07^B	6.16±0.005^A	68.29±0.15	9.98±0.08^A	7.52±0.03^A

All values are means±SE.
Means within a column with different superscript letters are significantly different (p<0.05).
Treatments: control, 100 ppm sodium nitrite; treatment 1, 0.15% Chinese cabbage powder; treatment 2, 0.25% Chinese cabbage powder; treatment 3, 0.35% Chinese cabbage powder; treatment 4, 0.4% celery juice powder.