Table 3. The pH values of pork loin wrapped in edible films incorporating procyanidins, by storage time

Storage time, d Procyanidin concentration (w/w,%)
0 0.1 0.3
0 5.76 ± 0.15 5.76 ± 0.15a 5.76 ± 0.15a
1 5.77 ± 0.17 5.76 ± 0.07a 5.70 ± 0.04ab
3 5.76 ± 0.04A 5.76 ± 0.05aA 5.70 ± 0.04sbB
7 5.73 ± 0.11 5.68 ± 0.02ab 5.69 ± 0.04ab
10 5.69 ± 0.16 5.64 ± 0.02b 5.63 ± 0.03b
14 5.61 ± 0.09A 5.55 ± 0.06cAB 5.52 ± 0.05cB