Table 4. Effects of nitrite and phosphate replacements on CIE color, nitrosyl hemochrome, and TBARS values in ground pork products

Main effects	CIE L*	CIE a*	CIE b*	Nitrosyl hemochrome (ppm)	TBARS (mg MDA/kg)
Nitrite sources1) (N)
Sodium nitrite	67.62	9.87	8.70	36.09	0.12
Radish powder	67.32	9.86	8.66	35.72	0.12
SEM	0.14	0.05	0.04	0.34	0.03
Phosphate replacements2) (P)
STPP (−)	68.67A	10.15A	7.67C	36.71C	0.14
STPP (+)	68.18AB	9.93A	6.25E	33.66D	0.13
OSC	68.02B	9.93A	6.75D	32.91D	0.13
CF	68.50AB	10.03A	8.50B	37.82B	0.10
DPP	63.97C	9.27B	14.23A	39.71A	0.09
SEM	0.21	0.08	0.04	0.42	0.03

Nitrite sources: Two different nitrite sources (sodium nitrite or radish powder) were used. Radish powder was added with a starter culture comprising Staphylococcus carnosus and Staphylococcus carnosus subsp.
Phosphate replacements: Samples prepared with or without 0.5% sodium tripolyphosphate [STPP (+), STPP (−)] or with one of three different synthetic phosphate replacements (0.5% oyster shell calcium; OSC, citrus fiber; CF, or dried plum powder; DPP).
Means within columns followed by different superscript letters are significantly different (p<0.05).
TBARS, 2-thiobarbituric acid reactive substances; MDA, malondialdehyde.