Table 1. Effects of fermented spinach extracts on pH and color of raw cured pork loins

Treatments1) pH Color
L*-value a*-value b*-value 2) E*3) ∆C*4)
Control (−) 5.45±0.02a 44.02±1.72c 5.85±0.20b 1.66±0.27d 15.91±2.59e - 1.15±0.37d
Control (+) 5.41±0.02ab 44.43±0.53c 5.49±0.11b 2.73±0.15c 26.33±1.00d 2.25±0.83d 4.95±0.82b
T1 5.37±0.02b 49.36±1.24a 3.36±0.48c 5.91±0.90a 60.61±3.78a 7.14±1.78a 3.96±0.99c
T2 5.33±0.03c 48.33±1.20ab 6.77±0.54a 5.39±0.81ab 39.16±5.98b 6.53±0.44b 3.15±0.64c
T3 5.18±0.02d 47.55±1.75b 7.08±0.92a 5.11±1.45b 33.23±0.90c 4.40±0.96c 6.10±0.15a