Table 3. Water activity and pH of venison jerky added with green tea powder during storage

Treatment	Storage (d)			SEM
	0	10	20
Water activity
Control	0.82ax	0.81ay	0.77az	0.22
T1	0.70b	0.72b	0.73b	1.49
T2	0.65cy	0.73bx	0.72bx	0.95
T3	0.62cy	0.68cx	0.66cx	0.72
SEM2	2.37	1.41	1.23
pH
Control	5.82ax	5.66y	5.66aby	0.00
T1	5.78bx	5.68y	5.65abz	0.01
T2	5.79abx	5.65y	5.67az	0.01
T3	5.79abx	5.69y	5.64by	0.01
SEM	0.01	0.01	0.00