Table 3. pH of the enhanced pork loins during 7 days of storage
Storage (d)
Control
ERP 0.2
1)
ERP 0.4
1)
SEM
2)
0
6.02
5.90
5.90
y
0.063
4
5.97
6.03
6.07
x
0.039
7
6.07
a
5.98
ab
5.92
by
0.034
SEM
3)
0.055
0.039
0.035