Table 1. Formulation for pork sausages naturally cured with white kimchi powder or celery powder

Ingredients (%)	Treatments
	Control	Treatment 1	Treatment 2	Treatment 3	Treatment 4	Treatment 5	Treatment 6
Pork ham	70.00	70.00	70.00	70.00	70.00	70.00	70.00
Pork back fat	15.00	15.00	15.00	15.00	15.00	15.00	15.00
Ice/water	15.00	15.00	15.00	15.00	15.00	15.00	15.00
Sub total	100.00	100.00	100.00	100.00	100.00	100.00	100.00
NaCl	1.50	1.50	1.50	1.50	1.50	1.50	1.50
Sugar	1.00	1.00	1.00	1.00	1.00	1.00	1.00
Mustard powder	0.30	0.30	0.30	0.30	0.30	0.30	0.30
Pepper	0.25	0.25	0.25	0.25	0.25	0.25	0.25
Onion powder	0.10	0.10	0.10	0.10	0.10	0.10	0.10
Garlic powder	0.10	0.10	0.10	0.10	0.10	0.10	0.10
Sodium nitrite	0.01	-	-	-	-	-	-
White kimchi powder	-	0.30	0.30	0.30	0.30	0.30	-
Celery juice powder	-	-	-	-	-	-	0.30
Starter culture	-	0.03	0.03	0.03	0.03	0.03	0.03
Sodium ascorbate	0.05	-	-	-	-	-	-
Green tea extract powder	-	0.05	0.10	-	-	0.05	0.05
Rosemary extract powder	-	-	-	0.05	0.10	0.05	0.05
Total	103.31	103.63	103.68	103.63	103.68	103.68	103.68

Control, 0.01% sodium nitrite+0.05% sodium ascorbate; treatment 1, 0.3% white kimchi powder+0.05% green tea extract powder; treatment 2, 0.3% white kimchi powder+0.1% green tea extract powder; treatment 3, 0.3% white kimchi powder+0.05% rosemary extract powder; treatment 4, 0.3% white kimchi powder+0.1% rosemary extract powder; treatment 5, 0.3% white kimchi powder+0.05% green tea extract powder+0.05% rosemary extract powder; and treatment 6, 0.3% celery juice powder+0.05% green tea extract powder+0.05% rosemary extract powder.