Table 1. The formulation for preparing traditional patties or phosphate-free patties cured with Chinese cabbage or radish powder

Materials and ingredients (%)	Control (−)	Control (+)	Treatment 1	Treatment 2	Treatment 3	Treatment 4
Ground pork ham (8 mm)	87.5	87.5	87.5	87.5	87.5	87.5
Ground backfat (4.5 mm)	12.5	12.5	12.5	12.5	12.5	12.5
Water	10.0	10.0	10.0	10.0	10.0	10.0
NaCl	1.0	1.0	1.0	1.0	1.0	1.0
Dextrose	1.0	1.0	1.0	1.0	1.0	1.0
Sodium tripolyphosphate	-	0.30	-	-	-	-
Oyster shell powder	-	-	0.30	0.60	0.30	0.60
Sodium nitrite	-	0.01	-	-	-	-
Chinese cabbage powder1)	-	-	0.40	0.40	-	-
Radish powder2)	-	-	-	-	0.40	0.40
Starter culture3)	-	-	0.04	0.04	0.04	0.04
Sodium ascorbate	-	0.05	-	-	-	-
Acerola juice powder4)	-	-	0.295	0.295	0.295	0.295

Chinese cabbage powder contained 32,020 mg/kg NaNO₃ (n=5).
Radish powder contained 32,283 mg/kg NaNO₃ (n=5).
Starter culture contained Staphylococcus carnosus.
Acerola juice powder contained 17.1% vitamin C (0.295% acerola powder, equivalent to 0.05% sodium ascorbate).