Table 5. Effect of various salts on sensory characteristics of cured pork loin

Parameters	Refined salt	Solar salt	Bamboo salt
Color	7.70±0.67	7.72±0.55	7.71±0.76
Flavor	7.44±0.73^A	7.01±0.60^AB	6.50±0.52^B
Juiciness	7.56±0.72	6.89±0.85	7.02±0.78
Tenderness	7.22±0.24	6.44±0.24	6.78±0.39
Overall acceptability	7.67±0.50^A	6.78±0.83^B	6.89±0.33^B