Table 2. Change in pH of deer meat during storage at 4°C for various durations

Storage period		Treatments1
		T1	T2	T3	T4
pH	2 d	5.66 ± 0.02C	5.86 ± 0.27	5.87 ± 0.25	5.69 ± 0.03CD
	7 d	5.64 ± 0.03C	5.85 ± 0.28	5.85 ± 0.33	5.65 ± 0.01D
	11 d	5.83 ± 0.04B	6.03 ± 0.32	6.01 ± 0.33	5.82 ± 0.02BC
	15 d	5.85 ± 0.02B	6.10 ± 0.38	5.97 ± 0.20	5.91 ± 0.01AB
	18 d	5.94 ± 0.02AB	6.15 ± 0.34	6.02 ± 0.05	5.93 ± 0.12AB
	21 d	6.02 ± 0.17A	6.17 ± 0.33	6.11 ± 0.11	6.00 ± 0.17A