. 2020 Sep 1;40(5):831–843. doi: 10.5851/kosfa.2020.e63

Table 2. The pH, nitrate content, and CIE color in vegetable powders with standardized nitrate content for manufacturing alternatively cured meat products.

Vegetable sources	pH	Nitrate content (ppm)	CIE L*	CIE a*	CIE b*
CCP	6.41±0.01^A	30,434±380.4^A	72.97±0.79^B	–0.99±0.11^B	25.57±0.31^A
RP	5.18±0.00^C	30,514±457.9^A	83.71±0.37^A	1.91±0.12^A	22.47±0.39^B
SP	6.11±0.01^B	30,407±262.2^A	59.32±0.34^C	–5.90±0.04^C	12.35±0.08^C

All values are means±SE.

^A–C

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

CCP, Chinese cabbage powder; RP, radish powder; SP, spinach powder.