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.