Table 4. The residual nitrite, cured meat pigment, total pigments, curing efficiency, and TBARS of traditional patties or phosphate-free patties cured with Chinese cabbage or radish powder

Treatments¹⁾	Residual nitrite (mg/kg)	Cured meat pigment (mg/kg)	Total pigments (mg/kg)	Curing efficiency (%)	TBARS (mg MDA/kg)
Control (−)	0.35±0.03^C	0.63±0.08^D	52.13±1.14^BC	1.20±0.15^D	0.52±0.03^A
Control (+)	44.01±1.01^A	39.05±0.52^AB	51.45±0.60^C	75.89±0.24^A	0.09±0.01^B
Treatment 1	33.62±2.07^B	40.26±0.60^A	56.55±0.96^A	71.70±0.65^B	0.09±0.01^B
Treatment 2	34.51±1.20^B	37.85±0.71^BC	54.68±0.69^A	69.22±1.06^C	0.10±0.01^B
Treatment 3	31.43±2.27^B	40.19±0.60^A	54.40±0.56^AB	73.52±0.74^B	0.10±0.01^B
Treatment 4	33.14±1.33^B	36.95±0.65^C	54.29±0.78^AB	67.86±1.42^C	0.10±0.01^B

All values are presented as the mean±SE.
Treatments: control (−), no synthetic or natural additives; control (+), synthetic additives; treatment 1, 0.4% CP+0.3% OP; treatment 2, 0.4% CP+0.6% OP; treatment 3, 0.4% RP+0.3% OP; and treatment 4, 0.4% RP+0.6% OP.
Superscript letters within a column indicate statistically significant differences (p<0.05).
TBARS, thiobarbituric acid reactive substances; MDA, malondialdehyde; CP, Chinese cabbage powder; OP, oyster shell powder; RP, radish powder.