Fig. 1. Effects on residual nitrite contents of cooked cured pork loins formulations with fermented red beet extracts.

^A-GMeans with different letters are significantly different (p<0.05). ¹⁾Control, meat emulsion with nitrite free; T1, meat emulsion with 0.015% nitrite; T2, meat emulsion with 0.015% nitrite and 0.05% ascorbic acid; T3, meat emulsion with 5% fermented red beet extract; T4, meat emulsion with 5% fermented red beet extract and 0.05% ascorbic acid; T5, meat emulsion with 10% fermented red beet extract; T6, meat emulsion with 10% fermented red beet extract and 0.05% ascorbic acid.