Table 5. Effects of nitrite and phosphate replacements on textural properties in ground pork products

Main effects Hardness (N) Cohesiveness Springiness Gumminess (N) Chewiness (N)
Nitrite sources1) (N)
 Sodium nitrite 34.43 0.74 0.93 25.56 23.75
 Radish powder 35.52 0.74 0.92 26.40 24.29
 SEM 2.20 0.01 0.01 2.05 2.00
Phosphate replacements2) (P)
 STPP (−) 34.95 0.72C 0.91C 25.23 22.99
 STPP (+) 34.51 0.79A 0.96A 27.28 26.06
 OSC 34.10 0.76B 0.93B 25.88 24.13
 CF 36.67 0.71C 0.90C 26.78 23.81
 DPP 34.65 0.72C 0.91C 25.23 23.12
 SEM 2.29 0.01 0.01 2.12 2.07
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).