Table 2. pH of cured pork loin and color of pork loin-ham formulated with various levels of cherry tomato-paste

	Traits	Cherry tomato-paste (%)
	Traits	0 (control)	1	3	5
Color	pH	5.96±0.06^a	5.77±0.02^b	5.71±0.01^b	5.63±0.02^c
	CIE L^*	64.49±1.87^a	63.02±1.86^b	59.92±1.55^c	57.55±1.85^d
	CIE a^*	10.98±0.43^b	7.21±0.77^c	11.14±0.77^b	14.36±1.31^a
	CIE b^*	14.51±0.71^d	16.66±0.90^c	19.33±0.97^b	21.62±1.12^a
	Hue angle (Hº)	58.31±1.74^b	66.37±1.85^a	59.93±0.88^b	56.36±1.57^c
	Chroma (C)	17.69±1.11^c	18.17±0.99^c	22.16±1.16^b	25.98±1.34^a

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).