Table 4. Effects of different vegetable powders on residual nitrite, cured pigment, total pigment, curing efficiency, and TBARS of alternatively cured pork sausages

Treatments¹⁾	Residual nitrite (mg/kg)	Cured pigment (mg/kg)	Total pigment (mg/kg)	Curing efficiency (%)	TBARS (mg MDA/kg)
Control	54.39±1.40^A	29.69±0.36^A	39.27±0.43^A	75.79±1.41^A	0.11±0.01^A
CVP treatment	32.43±2.02^B	29.54±0.33^A	39.02±0.29^A	75.77±0.93^A	0.12±0.01^A
FCJP treatment	32.25±1.25^B	29.22±0.44^A	38.93±0.29^A	75.04±0.95^A	0.10±0.01^A
CCP treatment	27.87±1.61^C	28.78±0.61^A	39.02±0.53^A	73.73±1.02^A	0.12±0.01^A
FRJP treatment	36.85±1.33^B	29.33±0.48^A	38.34±0.45^A	76.73±1.81^A	0.10±0.01^A
CRP treatment	35.08±1.74^B	29.22±0.42^A	38.85±0.41^A	75.33±1.31^A	0.12±0.01^A

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).
TBARS, thiobarbituric acid reactive substance; MDA, malondialdehyde.