. 2016 Apr 30;36(2):152–158. doi: 10.5851/kosfa.2016.36.2.152

Table 4. Effect of various salts on curing yield, cooking loss, TBA value, and Warner-Bratzler shear force of cured pork loin.

Parameters	Refined salt	Solar salt	Bamboo salt
Curing yield (%)	103.89±0.89	102.31±1.15	102.78±0.91
Cooking loss (%)	7.71±0.95^B	8.41±0.68^A	8.26±0.52^A
TBA (mg/ kg)	0.09±0.04^A	0.07±0.03^AB	0.04±0.06^B
Warner-Bratzler shear force (kg)	4.46±0.78^B	5.95±0.15^A	5.67±0.73^A

All values are mean±standard deviation of triplicates.

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