Table 1. Physicochemical properties of sous-vide pork ham with various curing agents

Traits	CN	CS	BR	BT
pH	6.35±0.07^a	6.24±0.03^b	6.06±0.03^d	6.13±0.02^c
Salinity (%)	1.15±0.10^b	1.24±0.08^ab	1.26±0.05^ab	1.30±0.14^a
Curing yield (%)	115.13±1.01^ab	111.23±0.89^b	111.24±0.27^b	115.94±1.34^a
Cooking yield (%)	72.68±1.34^b	71.97±1.46^b	72.26±1.72^b	76.50±0.59^a

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).
CN, control nitrite-pickling salt; CS, control salt; BR, treatment brine; BT, treatment bittern.