Table 5. Effect of curing and heating pork on myoglobin and met-myoglobin

Item	Treatments	C1)	T	N	SEM
Myoglobin (mg/g)	R2)	3.06A	0.00B	2.38	0.79
	A	0.00B	0.00B	0.52	0.12
	H	0.70AB	1.00A	0.73	0.12
	SEM	0.61	0.19	0.58
Met-myoglobin (%)	R	66.45Ba	0.00Bb	66.65a	11.15
	A	0.00C	0.00B	49.86	10.99
	H	75.76A	75.70A	71.19	1.25
	SEM	11.96	12.62	7.98

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).