Table 3. Correlation of the color properties of sous-vide pork ham with various curing agents

Variable	CIE L*	CIE a*	CIE b*	C*	H*	MC	NH	NR
CIE L*	-	–0.27	–0.33*	–0.36**	0.57***	0.55***	–0.41**	–0.29*
CIE a*	-	-	–0.27	–0.35*	–0.38**	0.62***	0.54***	–0.37**
CIE b*	-	-	-	–0.26	–0.33*	–0.41**	0.62***	0.52***
C*	-	-	-	-	–0.27	–0.31*	–0.44**	0.60***
H*	-	-	-	-	-	–0.27	–0.28*	–0.43***
MC	-	-	-	-	-	-	–0.23	–0.26
NH	-	-	-	-	-	-	-	–0.26
NR	-	-	-	-	-	-	-	-

Values are correlation coefficients for n=40.
p<0.05;
p<0.01;
p<0.001.
C*, chroma; H*, hue angle; MC, moisture content; NH, nitrosoheme; NR, residual nitrite.