Table 1. Formulation of pork model sausages incorporated with celery powders

Ingredients (%)	CTL1)	REF	T1	T2	T3
Lean meat	55.0	55.0	55.0	55.0	55.0
Back fat	20.0	20.0	20.0	20.0	20.0
Water/ice	23.1	23.1	22.1	22.1	22.1
Salt (NaCl)	1.50	1.50	1.50	1.50	1.50
Sodium tripolyphosphate (STPP)	0.40	0.40	0.40	0.40	0.40
BHT	-	0.010	-	-
Sodium nitrite (NaNO2)	-	0.015	-	-	-
Celery powder	-	-	1.0	1.0	1.0
Total	100.0	100.0	100.0	100.0	100.0

Treatments: CTL (no nitrite), REF (nitrite 150 ppm; BHT 100 ppm), T1 (celery powder 265 μm), T2 (celery powder 68 μm), T3 (celery powder 7 μm).