Table 3. Effects of nitrite and phosphate replacements on pH, cooking yield, total fluid separation, lipid separation, and water separation in ground pork products

Main effects	pH	Cooking yield (%)	Total fluid separation (%)	Lipid separation (%)	Water separation (%)
Nitrite sources¹⁾ (N)
Sodium nitrite	6.25	93.39	11.14	1.01	10.13
Radish powder	6.25	93.02	11.24	1.03	10.21
SEM	0.01	1.27	0.47	0.11	0.36
Phosphate replacements²⁾ (P)
STPP (−)	6.09^C	91.06^B	13.03^C	1.20^B	11.83^C
STPP (+)	6.32^B	98.45^A	5.08^E	0.25^C	4.83^E
OSC	6.79^A	96.81^A	6.83^D	0.42^C	6.41^D
CF	6.03^D	89.76^B	16.62^A	1.77^A	14.85^A
DPP	6.04^D	89.97^B	14.39^B	1.46^AB	12.93^B
SEM	0.01	1.38	0.56	0.14	0.43

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 [STPP (+), STPP (−)] or with one of three different synthetic phosphate replacements (0.5% oyster shell calcium; OSC, citrus fiber; CF, or dried plum powder; DPP).
Means within columns followed by different superscript letters are significantly different (p<0.05).