Table 1. The formulation for alternatively cured meat products formulated with different types and concentrations of vegetable powders
| Ingredients (%) | Control1) | Treatments 1 and 2 | Treatments 3 and 4 | Treatments 5 and 6 |
| Pork ham | 70.00 | 70.00 | 70.00 | 70.00 |
| Pork backfat | 15.00 | 15.00 | 15.00 | 15.00 |
| Ice/water | 15.00 | 15.00 | 15.00 | 15.00 |
| Sub total | 100.00 | 100.00 | 100.00 | 100.00 |
| NaCl | 1.50 | 1.50 | 1.50 | 1.50 |
| Sugar | 1.00 | 1.00 | 1.00 | 1.00 |
| Sodium tripolyphosphate | 0.30 | 0.30 | 0.30 | 0.30 |
| Sodium ascorbate | 0.05 | 0.05 | 0.05 | 0.05 |
| Mustard powder | 0.30 | 0.30 | 0.30 | 0.30 |
| Black pepper | 0.25 | 0.25 | 0.25 | 0.25 |
| Monosodium glutamate | 0.10 | 0.10 | 0.10 | 0.10 |
| Onion powder | 0.10 | 0.10 | 0.10 | 0.10 |
| Garlic powder | 0.10 | 0.10 | 0.10 | 0.10 |
| Sodium nitrite | 0.01 | 0.00 | 0.00 | 0.00 |
| Radish powder | 0.00 | 0.15 | 0.30 | 0.00 |
| Celery powder | 0.00 | 0.00 | 0.00 | 0.30 |
| Starter culture | 0.00 | 0.015 | 0.03 | 0.03 |
| Total | 103.71 | 103.865 | 104.03 | 104.03 |
Control, 0.01% sodium nitrite; Treatment 1, 0.15% radish powder and 2 hours incubation; Treatment 2, 0.15% radish powder and 4 hours incubation; Treatment 3, 0.30% radish powder and 2 hours incubation; Treatment 4, 0.30% radish powder and 4 hours incubation; Treatment 5, 0.30% celery powder and 2 hours incubation; Treatment 6, 0.30% celery powder and 4 hours incubation.