Table 1. Experimental design (2×5 factorial) to investigate the effects of nitrite and phosphate replacements for ground pork products

Samples Nitrite sources1) Phosphate replacements2)
1 Sodium nitrite No sodium tripolyphosphate
2 Sodium nitrite Sodium tripolyphosphate
3 Sodium nitrite Oyster shell calcium
4 Sodium nitrite Citrus fiber
5 Sodium nitrite Dried plum powder
6 Radish powder No sodium tripolyphosphate
7 Radish powder Sodium tripolyphosphate
8 Radish powder Oyster shell calcium
9 Radish powder Citrus fiber
10 Radish powder Dried plum powder
Nitrite sources: Two different nitrite sources (sodium nitrite or radish powder) were used. Radish powder was added with a starter culture comprising Staphylococcus carnosus and Staphylococcus carnosus subsp.
Phosphate replacements: Samples prepared with or without 0.5% sodium tripolyphosphate or with one of three different synthetic phosphate replacements (0.5% oyster shell calcium, citrus fiber, or dried plum powder).