Table 1. Formulation for ground pork sausages cured with vegetable powders and starter culture to replace synthetic nitrite

Materials and ingredients (%, w/w)	Treatments¹⁾
Materials and ingredients (%, w/w)	Control	CVP	FCJP	CCP	FRJP	CRP
Pork ham	70.00	70.00	70.00	70.00	70.00	70.00
Pork back fat	15.00	15.00	15.00	15.00	15.00	15.00
Ice/water	15.00	15.00	15.00	15.00	15.00	15.00
Sub total	100.00	100.00	100.00	100.00	100.00	100.00
Sodium chloride	1.50	1.50	1.50	1.50	1.50	1.50
Sodium tripolyphosphate	0.30	0.30	0.30	0.30	0.30	0.30
Dextrose	1.00	1.00	1.00	1.00	1.00	1.00
Sodium ascorbate	0.05	0.05	0.05	0.05	0.05	0.05
Sodium nitrite	0.01	-	-	-	-	-
Commercial vegetable powder	-	0.40	-	-	-	-
Filtered Chinese cabbage juice powder	-	-	0.40	-	-	-
Crushed Chinese cabbage powder	-	-	-	0.40	-	-
Filtered radish juice powder	-	-	-	-	0.40	-
Crushed radish powder	-	-	-	-	-	0.40
Starter culture²⁾	-	0.04	0.04	0.04	0.04	0.04

Control, 0.01% sodium nitrite; CVP, 0.4% commercial vegetable powder+0.04% starter culture; FCJP, 0.4% filtered Chinese cabbage juice powder+0.04% starter culture; CCP, 0.4% crushed Chinese cabbage powder+0.04% starter culture; FRJP, 0.4% filtered radish juice powder+0.04% starter culture; and CRP, 0.4% crushed radish powder+0.04% starter culture.
Staphylococcus carnosus and Staphylococcus carnosus subsp.