Table 4. The volatile basic nitrogen (VBN) 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	14.05 ± 0.56e	14.05 ± 0.56e	14.05 ± 0.56d
1	14.96 ± 0.69de	14.50 ± 0.66de	14.78 ± 0.82d
3	15.42 ± 0.66d	15.37 ± 0.76cd	14.83 ± 1.33d
7	16.93 ± 1.15cA	16.20 ± 0.35cAB	15.88 ± 0.40cB
10	24.11 ± 1.02bA	18.99 ± 1.42bB	17.89 ± 1.13bB
14	27.64 ± 1.39aA	24.02 ± 0.49aB	23.02 ± 0.62aB