Table 2. Formulations of cooked pork patties with PS.

Ingredients (units: %)	Treatments1)
	Control	T1	T2	T3	NC
Pork meat	80	80	80	80	80
Back fat	10	10	10	10	10
Ice	10	10	10	10	10
Total	100	100	100	100	100
Sodium chloride (NaCl)	1.5	1.5	1.5	1.5	1.5
Tripolyphosphate	0.3	0.3	0.3	0.3	0.3
Ascorbic acid	0.05	0.05	0.05	0.05	0.05
Nitrite	0.012			0.006
PS1)		2		1
PC2)			2

¹⁾PS: pre-converted nitrite from Swiss chard powder.

²⁾PC: pre-converted nitrite from celery powder.