Table 1. Influence of naturally converted nitrite and ultrasound marination on pH, curing yield, cooking yield, water holding capacity (WHC), and moisture content of pork loin

Traits	NC	PC	PA	PA+A	PA+U	PA+AU
pH	5.99±0.00b	6.06±0.01a	5.96±0.00c	5.94±0.00d	5.96±0.01c	5.93±0.01d
Curing yield (%)	111.06±7.45	110.69±0.62	107.94±0.36	108.15±0.30	110.70±1.74	107.95±0.23
Cooking yield (%)	70.10±0.79	69.66±0.68	68.02±0.40	68.73±0.45	70.17±2.26	70.16±0.94
WHC (%)	18.54±0.88	20.68±1.88	18.65±0.94	20.51±1.06	21.59±1.88	19.18±1.03
Moisture content (%)	63.41±0.12d	64.61±0.08a	63.79±0.05c	62.98±0.02e	64.03±0.05b	63.56±0.08cd

Values are presented as mean±SE (n≥3).
Different letters within the same row indicate significant differences between treatments (p<0.05).
NC, cured without sodium nitrite; PC, cured with sodium nitrite (180 ppm); PA, cured with a pre-converted Angelica keiskei extract (180 ppm of nitrite); PA+A, cured with a pre-converted A. keiskei extract (180 ppm of nitrite) and ascorbic acid; PA+U, cured with a pre-converted A. keiskei extract (180 ppm of nitrite) and marinated using ultrasound; PA+AU, cured with a pre-converted A. keiskei extract (180 ppm of nitrite) and ascorbic acid, and marinated using ultrasound.