Table 3. Effects of different vegetable powders on pH, cooking loss, and CIE color of alternatively cured pork sausages

Treatments¹⁾	pH	Cooking loss (%)	CIE L^*	CIE a^*	CIE b^*
Control	6.20±0.01^B	0.96±0.04^C	68.92±0.22^A	9.34±0.06^A	6.00±0.07^B
CVP treatment	6.23±0.01^B	1.56±0.03^A	68.34±0.18^AB	9.04±0.06^AB	6.80±0.08^A
FCJP treatment	6.29±0.01^A	1.57±0.08^A	68.23±0.23^B	8.96±0.12^B	6.21±0.09^B
CCP treatment	6.28±0.01^A	1.27±0.08^B	67.97±0.17^B	7.98±0.06^C	6.76±0.10^A
FRJP treatment	6.30±0.02^A	1.52±0.06^A	68.02±0.26^B	9.22±0.09^AB	6.21±0.10^B
CRP treatment	6.30±0.02^A	1.37±0.08^B	68.00±0.25^B	9.25±0.08^AB	6.18±0.10^B

The results are presented as mean±SE of triplicate experiments.
The sausages were prepared using different curing agents, including 0.01% sodium nitrite (Control), 0.4% commercial vegetable powder (CVP treatment), filtered Chinese cabbage juice powder (FCJP treatment), crushed Chinese cabbage powder (CCP treatment), filtered radish juice powder (FRJP treatment), or crushed radish powder (CRP treatment), respectively.
Different superscript letters within a column indicate significant differences (p<0.05).