Table 3. The internal color of traditional patties or phosphate-free patties cured with Chinese cabbage or radish powder

Treatments1)	Internal color
	CIE L*	CIE a*	CIE b*
Control (−)	68.80±0.30A	5.78±0.12C	10.37±0.21A
Control (+)	68.34±0.23AB	10.02±0.09AB	7.43±0.08C
Treatment 1	67.45±0.38B	9.84±0.18AB	8.35±0.16B
Treatment 2	67.52±0.30B	9.62±0.14B	8.50±0.09B
Treatment 3	67.54±0.35B	10.09±0.14A	8.51±0.29B
Treatment 4	67.67±0.24B	9.86±0.14AB	8.07±0.13B

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.