Table 2. Significance of main and interaction effects of lemon extract powder and vinegar powder on the quality properties of naturally cured pork sausages with white kimchi powder.

Main and interaction effects1)	Dependent variables
	pH	Cooking loss	CIE L*	CIE a*	CIE b*	Nitrite	Nitrosyl hemochrome	Total pigment	Curing efficiency	TBARS	APC	E. coli counts	Coliform counts
Treatment (T)2)	**	**	**	*	**	**	**	*	*	NS	**	NS	NS
Storage day (S)3)	NS	–	**	NS	*	**	**	NS	*	**	**	NS	NS
T×S	NS	–	NS	NS	NS	*	NS	NS	NS	NS	NS	NS	NS

¹⁾Main and interaction effects: ^* p<0.05, ^** p<0.0001.

²⁾Treatment: Control, 0.01% sodium nitrite+0.05% sodium ascorbate; treatment 1, 0.3% white kimchi powder+0.5% lemon extract powder; treatment 2, 0.3% white kimchi powder+1.0% lemon extract powder; treatment 3, 0.3% white kimchi powder+0.5% vinegar powder; treatment 4, 0.3% white kimchi powder+1.0% vinegar powder; treatment 5, 0.3% white kimchi powder+0.5% lemon extract powder+0.5% vinegar powder.

³⁾Storage day: All samples were stored at 2°C−3°C for 30 days in the dark until analysis. Measurements for all dependent variables except for cooking loss were made on 0, 15, and 30 days.

CIE L*, lightness; CIE a*, redness; CIE b*, yellowness; Nitrite, residual nitrite content; TBARS, 2-thiobarbituric acid reactive substances; APC, aerobic plate counts; NS, not significant.