Table 6. Effect of curing and heating pork on sensory evaluation

Item	Treatments	C1)	T	N	SEM
Redness	R2)	6.17Ab	5.67Cc	6.83Ba	0.10
	A	4.67Bc	6.50Ab	7.42Aa	0.18
	H	6.42Ab	6.10Bc	7.29Aa	0.09
	SEM	0.13	0.08	0.08
Lightness	R	5.67B	5.67B	5.67C	0.06
	A	6.50A	6.13A	6.42B	0.09
	H	6.17Ab	6.46Aab	6.79Aa	0.08
	SEM	0.10	0.08	0.09

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).