Table 3. The formulation for cooked pork products formulated using various vegetable powders

Ingredients (%)	Treatments
	Control	CCP	RP	SP
Pork ham	70.00	70.00	70.00	70.00
Pork backfat	15.00	15.00	15.00	15.00
Ice/water	15.00	15.00	15.00	15.00
Sub total	100.00	100.00	100.00	100.00
NaCl	1.50	1.50	1.50	1.50
Dextrose	1.00	1.00	1.00	1.00
Sodium tripolyphosphate	0.30	0.30	0.30	0.30
Sodium nitrite	0.015	0	0	0
Sodium ascorbate	0.05	0.05	0.05	0.05
Chinese cabbage powder	0	0.40	0	0
Radish powder	0	0	0.40	0
Spinach powder	0	0	0	0.40
Starter culture	0	0.04	0.04	0.04
Total	102.865	103.290	103.290	103.290

Control, 150 ppm sodium nitrite added; CCP, 0.4% Chinese cabbage powder added; RP, 0.4% radish powder added; SP, 0.4% spinach powder added.