Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

Figure 1

Changes of residual nitrite content of cooked cured pork loin with spinach juice and different incubating time. ^A−EMeans with different letters are significantly different (). ⁽¹⁾Control (−), curing meat with nitrite free; control (+), curing meat with 120 ppm nitrite; PC, curing meat with preconverted nitrite source from spinach; I3, incubating for 3 h curing meat with spinach and starter culture; I6, incubating for 6 h curing meat with spinach and starter culture; I9, incubating for 9 h curing meat with spinach and starter culture; I12, incubating for 12 h curing meat with spinach and starter culture; I24, incubating for 24 h curing meat with spinach and starter culture; I48, incubating for 48 h curing meat with spinach and starter culture. ⁽¹⁾The difference between treatments was reported in the Materials and Methods section.