Table 5. Malondialdehyde content (mg/kg) of the cooked enhanced pork loins over 7 days of storage
Storage (d)
Control
ERP 0.2
1)
ERP 0.4
1)
SEM
2)
0
0.46
y
0.57
0.57
0.033
4
0.80
ax
0.56
b
0.60
b
0.049
7
0.89
ax
0.64
b
0.55
b
0.052
SEM
3)
0.040
0.024
0.044