Table 3 Color and pH of pork skin snack with various salt concentrations of the dry- and wet-salting

Traits		Con	Wet-salting		Dry-salting		SEM
			3W	6W	0.3D	0.6D
			Color	Lightness	56.30±0.30	60.02±0.89		58.55±0.54	56.64±0.70	64.60±0.23	0.60
Redness	7.70±0.21b	5.10±0.34c		8.27±0.09b	5.46±0.16c	11.18±0.39a	0.44
Yellowness	18.22±0.21c	17.48±0.40c		21.68±0.31b	17.80±0.25c	27.48±0.52a	0.83
	pH	6.65±0.01b	7.13±0.02a	6.72±0.02b	6.67±0.01b	6.47±0.04c	0.06

Data are shown as means±SE.
^a-d Means in the same row with different letters are significantly different (p<0.05).
3W and 6W means the wet-salting with 3% and 6% saline solution.
0.3D and 0.6D means the dry-salting with 0.3% and 0.6% salt.