Table 2. Effect of various salts on proximate composition and salinity of cured pork loin.

Parameters	Refined salt	Solar salt	Bamboo salt
Moisture (%)	70.24±1.69	69.27±1.25	69.65±1.19
Protein (%)	21.21±0.79	21.31±1.04	21.19±1.11
Fat (%)	5.39±0.52	5.33±0.31	5.28±0.38
Ash (%)	2.53±0.14	2.69±0.15	2.81±0.19
Salinity (%)	3.25±0.21A	2.89±0.18B	3.00±0.21B

All values are mean±standard deviation of triplicates.

^A,BMeans within a row with different letters are significantly different (p<0.05).