Table 3. Effects of radish powder on cooking yield, pH values, and CIE color values of alternatively cured meat products

Treatments1)	Cooking yield (%)	pH	CIE L*	CIE a*	CIE b*
Control	99.50 ± 0.04	6.10 ± 0.01D	66.32 ± 0.17B	8.55 ± 0.10	8.05 ± 0.09C
Treatment 1	99.53 ± 0.04	6.18 ± 0.01A	67.25 ± 0.20A	8.31 ± 0.10	7.90 ± 0.06C
Treatment 2	99.40 ± 0.02	6.19 ± 0.01A	66.83 ± 0.11AB	8.44 ± 0.12	8.08 ± 0.07C
Treatment 3	99.47 ± 0.02	6.14 ± 0.01BC	67.03 ± 0.23A	8.44 ± 0.21	7.97 ± 0.11C
Treatment 4	99.43 ± 0.01	6.15 ± 0.01B	67.03 ± 0.16AB	8.42 ± 0.09	8.36 ± 0.07B
Treatment 5	99.53 ± 0.02	6.13 ± 0.01BC	67.18 ± 0.16A	8.30 ± 0.06	8.37 ± 0.10B
Treatment 6	99.45 ± 0.01	6.12 ± 0.01CD	66.74 ± 0.19AB	8.47 ± 0.14	8.66 ± 0.08A

All values are means ± SE.
Number of observations in the treatments, n = 15 (cooking yield); 6 (pH); 12 (CIE L*); 12 (CIE a*); 12 (CIE b*).
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.
Mean within a column with different superscript letters are significantly different (p < 0.05).