Table 4. Effects of various vegetable powders on cooking yield, pH, and CIE color of cooked meat products

Treatments Cooking yield (%) pH CIE L* CIE a* CIE b*
Control 98.97±0.12A 6.20±0.00B 67.80±0.10A 10.72±0.07A 6.74±0.05C
CCP 98.71±0.16A 6.26±0.02A 67.21±0.29B 10.40±0.10B 7.01±0.05AB
RP 98.68±0.16A 6.28±0.01A 66.67±0.18B 10.74±0.09A 6.91±0.08BC
SP 98.59±0.16A 6.29±0.01A 65.27±0.18C 8.17±0.10C 7.12±0.05A
All values are means±SE.
Means within a column with different superscript letters are significantly different (p<0.05).
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.