Table 1. pH and color characteristics of sous-vide and dry-oven cooked pork loin hams formulated with various sugars

Trait	Control (without sugar)	Treatment (w/w)			Significance of p value
		0.5% molasses	0.5% allulose	0.5% xylose
pH (cooked)	5.79±0.02bc	5.82±0.01ab	5.86±0.02a	5.76±0.12c	0.001
Surface color
CIE L* (lightness)	44.13±1.07a	36.87±0.29b	32.93±0.31c	30.82±0.29d	<0.001
CIE a* (redness)	11.92±0.73c	10.97±0.46c	17.48±0.38b	19.33±0.32a	<0.001
CIE b* (yellowness)	16.36±1.04a	10.28±0.37c	12.91±0.23b	12.48±0.43b	<0.001
Cross-section color
CIE L* (lightness)	68.81±0.33a	64.43±0.40c	66.81±0.11b	59.67±0.23d	<0.001
CIE a* (redness)	9.76±0.12c	10.85±0.15b	9.44±0.46c	11.78±0.13a	<0.001
CIE b* (yellowness)	6.92±0.13b	8.98±0.16a	5.16±0.18c	7.18±0.24b	<0.001

The salt concentration of all treatments was equally fixed as 2% (w/w) with the 15% pumping ratio.
Means sharing the same superscript letter within a row are not significantly different at p<0.05 by Duncan’s multiple range test.