Table 2. The pH, cooking loss, reduction in thickness, reduction in diameter, and shear force of traditional patties or phosphate-free patties cured with Chinese cabbage or radish powder

Treatments¹⁾	pH	Cooking loss (%)	Reduction in patty thickness (%)	Reduction in patty diameter (%)	Shear force (N)
Control (−)	6.21±0.02^D	24.09±0.61^A	10.36±0.65^A	12.09±0.35^A	18.07±0.46^B
Control (+)	6.39±0.02^C	13.99±0.33^D	6.93±0.45^B	10.15±0.23^B	19.81±0.33^A
Treatment 1	6.64±0.02^B	19.07±0.53^B	7.85±0.55^B	10.93±0.43^B	18.76±0.34^AB
Treatment 2	6.81±0.04^A	17.26±0.40^C	7.59±0.63^B	10.71±0.27^B	19.72±0.30^A
Treatment 3	6.65±0.02^B	17.73±0.40^C	7.87±0.55^B	10.91±0.31^B	19.01±0.52^AB
Treatment 4	6.81±0.04^A	16.97±0.54^C	7.54±0.41^B	10.72±0.30^B	19.73±0.37^A

All values are presented as the mean±SE.
Treatments: control (−), no synthetic or natural additives; control (+), synthetic additives; treatment 1, 0.4% CP+0.3% OP; treatment 2, 0.4% CP+0.6% OP; treatment 3, 0.4% RP+0.3% OP; and treatment 4, 0.4% RP+0.6% OP.
Superscript letters within a column indicate statistically significant differences (p<0.05).
CP, Chinese cabbage powder; OP, oyster shell powder; RP, radish powder.