Table 2. Influence of naturally converted nitrite and ultrasound marination on thermal properties of pork loin

Traits	NC	PC	PA	PA+A	PA+U	PA+AU
Peak1 temperature (°C)	58.50±0.32	58.43±0.39	58.34±0.63	57.78±0.57	58.56±0.63	58.44±1.00
ΔH1 (J/g)	0.13±0.01	0.14±0.02	0.17±0.03	0.13±0.01	0.14±0.01	0.14±0.02
Peak2 temperature (°C)	75.90±0.24ab	75.18±0.37b	77.02±0.49a	75.59±0.47b	75.58±0.44b	75.36±0.31b
ΔH2 (J/g)	0.55±0.05a	0.30±0.05c	0.30±0.03c	0.45±0.06ab	0.56±0.03a	0.38±0.03bc

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.