Table 5. Effects of different vegetable powders on texture profile of alternatively cured pork sausages

Treatments¹⁾	Hardness (N)	Cohesiveness	Springiness	Gumminess (N)	Chewiness (N)
Control	57.76±0.95^A	0.74±0.00^A	0.92±0.00^A	42.96±0.71^A	39.40±0.73^A
CVP treatment	57.46±0.68^A	0.74±0.00^A	0.92±0.00^A	42.68±0.50^A	39.40±0.50^A
FCJP treatment	56.18±0.61^A	0.74±0.00^A	0.92±0.00^A	41.52±0.42^A	38.34±0.39^A
CCP treatment	56.16±0.79^A	0.74±0.00^A	0.92±0.00^A	41.63±0.56^A	38.50±0.53^A
FRJP treatment	53.58±0.72^B	0.74±0.00^A	0.92±0.00^A	39.82±0.41^B	36.80±0.33^B
CRP treatment	54.49±0.60^AB	0.74±0.00^A	0.92±0.00^A	40.25±0.43^AB	36.90±0.42^AB

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).