Table 2. Significance of main and interaction effects on nitrite sources and phosphate replacements on physicochemical properties of ground pork products

Main and interaction effects1)	Dependent variables
	pH	Cooking yield	TFS	LS	WS	CIE L*	CIE a*	CIE b*	Nitrosyl hemochrome	TBARS	Hardness	Cohesiveness	Springiness	Gumminess	Chewiness
Nitrite sources2) (N)	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS
Phosphate replacements3) (P)	**	**	**	**	**	**	**	**	**	NS	NS	**	**	NS	NS
N×P	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS	NS

Main and interaction effects: ^** p<0.001.
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).
TFS, total fluid separation; LS, lipid separation; WS, water separation; TBARS, 2-thiobarbituric acid reactive substances; NS, not significant.