. 2020 Jul 1;40(4):636–648. doi: 10.5851/kosfa.2020.e41

Table 3. Effects of natural ingredients on cooking yield, pH values, and CIE color of indirectly cured meat products.

Traits	Treatments¹⁾
Traits	Control	Treatment 1	Treatment 2	Treatment 3	Treatment 4	Treatment 5
Cooking yield (%)	95.67±0.21^A	91.18±0.42^B	85.59±0.66^C	91.25±0.37^B	85.44±0.70^C	83.46±0.69^D
pH	6.26±0.03^A	6.09±0.02^B	5.92±0.01^CD	6.10±0.02^B	5.93±0.00^C	5.87±0.02^D
CIE L*	67.83±0.25	67.51±0.22	67.91±0.38	67.56±0.18	67.90±0.28	67.53±0.44
CIE a*	10.59±0.23	10.73±0.16	10.59±0.20	10.73±0.18	10.66±0.13	10.71±0.15
CIE b*	7.37±0.36^B	8.32±0.18^A	8.61±0.14^A	8.24±0.15^A	8.62±0.16^A	8.20±0.32^A

All values are means±SE.

^A–D

Means within a row with different superscript letters are significantly different (p<0.05).

¹⁾

Treatments: control, 0.01% sodium nitrite+0.05% sodium ascorbate; treatment 1, 0.2% white kimchi powder+0.02% starter culture+0.1% acerola juice powder; treatment 2, 0.2% white kimchi powder+0.02% starter culture+0.2% acerola juice powder; treatment 3, 0.4% white kimchi powder+0.04% starter culture+0.1% acerola juice powder; treatment 4, 0.4% white kimchi powder+0.04% starter culture+0.2% acerola juice powder; and treatment 5, 0.4% celery powder+0.04% starter culture+0.2% acerola juice powder.