Table 2. pH values, moisture contents, and cooking loss of ground pork meat products with natural calcium powders

Traits	Treatments¹⁾

	Control (−)	Control (+)	Treatment 1	Treatment 2	Treatment 3	Treatment 4
pH (uncooked)	5.98±0.07^E	6.26±0.06^D	6.42±0.05^D	6.90±0.06^C	7.48±0.05^B	9.04±0.06^A
pH (cooked)	6.27±0.04^F	6.41±0.03^E	6.60±0.03^D	7.06±0.03^C	7.40±0.04^B	8.75±0.05^A
Moisture content (%)	65.95±0.24^B	67.27±0.24^A	66.18±0.15^B	66.14±0.47^B	67.77±0.16^A	67.40±0.15^A
Cooking loss (%)	11.64±0.70^A	1.67±0.28^CD	5.93±0.31^B	2.60±0.25^C	1.40±0.16^D	1.37±0.15^D