Table 3. Effects of Chinese cabbage powder on residual nitrite, nitrosyl hemochrome, total pigment, and curing efficiency of alternatively cured meat products

Treatments¹⁾	Dependent variables
Treatments¹⁾	Residual nitrite (ppm)	Nitrosyl hemochrome (ppm)	Total pigment (ppm)	Curing efficiency (%)
Control	37.32±0.53^A	34.29±0.09^C	47.18±0.18^B	72.70±0.36^C
Treatment 1	14.68±1.67^C	37.85±0.24^B	48.79±0.11^A	77.57±0.50^B
Treatment 2	16.58±1.62^C	39.73±0.28^A	48.62±0.22^A	81.73±0.69^A
Treatment 3	22.24±2.05^B	40.53±0.09^A	49.13±0.11^A	82.49±0.09^A
Treatment 4	16.35±2.13^C	40.60±0.13^A	48.96±0.18^A	82.93±0.35^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.