Table 3. Effect of various salts on pH and color values of cured pork loin.
| Parameters | Refined salt | Solar salt | Bamboo salt | |
|---|---|---|---|---|
| Raw | pH | 5.95±0.02B | 5.94±0.03B | 6.01±0.02A |
| CIE L*-value | 57.27±1.35 | 58.90±1.66 | 56.97±1.08 | |
| CIE a*-value | 4.14±0.51AB | 3.96±0.87B | 4.98±0.54A | |
| CIE b*-value | 3.26±0.93B | 3.64±0.93B | 4.05±0.37A | |
| Cooked | pH | 6.25±0.03B | 6.17±0.21C | 6.43±0.02A |
| CIE L*-value | 78.79±0.53 | 78.75±0.26 | 78.24±1.14 | |
| CIE a*-value | 1.14±0.35A | 0.60±0.24B | 0.96±0.48AB | |
| CIE b*-value | 5.24±0.57AB | 4.97±0.65B | 5.88±0.49A | |
All values are mean±standard deviation of triplicates.
A-CMeans within a row with different letters are significantly different (p<0.05).