Table 3. Effect of various salts on pH and color values of cured pork loin

Parameters		Refined salt	Solar salt	Bamboo salt
Raw	pH	5.95±0.02^B	5.94±0.03^B	6.01±0.02^A
	CIE L*-value	57.27±1.35	58.90±1.66	56.97±1.08
	CIE a*-value	4.14±0.51^AB	3.96±0.87^B	4.98±0.54^A
	CIE b*-value	3.26±0.93^B	3.64±0.93^B	4.05±0.37^A
Cooked	pH	6.25±0.03^B	6.17±0.21^C	6.43±0.02^A
	CIE L*-value	78.79±0.53	78.75±0.26	78.24±1.14
	CIE a*-value	1.14±0.35^A	0.60±0.24^B	0.96±0.48^AB
	CIE b*-value	5.24±0.57^AB	4.97±0.65^B	5.88±0.49^A