Table 4. Effect of curing and heating pork on residual nitrite

Item	Treatments	C¹⁾	T	N	SEM
Residual nitrite (ppm)	R²⁾	0.79^A	0.47	0.62^B	0.13
	A	0.73^ABb	0.38^b	14.78^Aa	2.42
	H	0.28^B	0.49	0.39^B	0.05
	SEM	0.11	0.06	2.43

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).