Table 3. Effect of curing and heating pork on meat inner color

Item1)	Treatments	Inner color
		C2)	T	N	SEM
L*	R3)	61.59Ba	52.17Bb	56.13Bb	1.55
	A	61.96Ba	44.08Cc	49.55Cb	2.71
	H	74.36A	72.67A	72.70A	0.62
	SEM	2.14	4.32	3.51
a*	R	15.19Aa	11.82B	14.50Cb	0.65
	A	11.22B	9.97AB	11.75Bb	0.38
	H	9.15Cb	9.66B	14.84Aa	0.93
	SEM	0.92	0.45	0.60
b*	R	6.12Aa	3.75Ab	4.55Ab	0.45
	A	3.38C	0.82B	3.19	0.54
	H	4.82B	4.51A	4.66	0.18
	SEM	0.43	0.59	0.48
W*	R	43.23C	40.92B	42.49B	0.54
	A	51.82Ba	41.61Bb	39.98Bb	2.06
	H	59.89A	59.15A	58.72A	0.77
	SEM	2.42	3.02	3.14
C*	R	16.39Aa	12.41b	15.22Aab	0.73
	A	11.73B	10.01	12.24B	0.49
	H	10.34Bb	10.66b	15.58Aa	0.87
	SEM	0.94	0.49	0.68
ΔH	R	9.65Aa	7.77Ab	8.58Ab	0.35
	A	7.46Ca	5.35Bb	7.34a	0.44
	H	8.39B	8.16A	8.71	0.14
	SEM	0.34	0.47	0.38
ΔE	R	38.21Ab	46.10Ac	42.88B	1.31
	A	36.67Ba	53.47Aa	48.58C	2.60
	H	24.62Ba	26.18Ab	27.56C	0.69
	SEM	2.16	4.13	3.20

L*, lightness; a*, redness; b*, yellowness; W*, whiteness; C*, chroma; ΔH, Hue angle; ΔE, total color difference.
C, additive-free in curing solution; T, include NaCl in curing solution; N, include nitrite pickle salt (NPS, NaCl: NaNO₂=99:1) in curing solution.
R, raw meat; A, aging for 2 days at 5±1℃; H, heating for 40 minutes at 90℃ after aging.
Means with different superscription within the same row differ (p<0.05).
Means with different superscription within the same column differ (p<0.05).