Table 5. Changes in pH, microbiological and sensory quality characteristics of raw beef loin (grade 1) during storage at 4°C

Trait		Storage (days)

		1	3	6	9	10	11	12	13	14	15
pH		5.63 ± 0.015^d	5.63 ± 0.013^d	5.62 ± 0.006^d	5.66 ± 0.009^d	5.82 ± 0.006^c	5.82 ± 0.010^c	5.80 ± 0.012^c	5.84 ± 0.032^c	6.10 ± 0.027^b	6.32 ± 0.009^a

Aerobic plate count (Log CFU/g)		3.01 ± 0.188^h	3.55 ± 0.054^g	3.77 ± 0.019^g	5.94 ± 0.017^f	6.21 ± 0.117^e	6.67 ± 0.100^d	6.90 ± 0.022^d	7.33 ± 0.019^c	7.93 ± 0.075^b	8.25 ± 0.025^a

Sensory evaluation	Color	7.67 ± 0.289^a	7.78 ± 0.147^a	6.78 ± 0.222^b	5.00 ± 0.167^c	3.67 ± 0.289^d	2.89 ± 0.309^e	2.56 ± 0.294^e	2.78 ± 0.324^e	2.67 ± 0.289^e	1.56 ± 0.294^f
	Aroma	8.44 ± 0.176^a	7.33 ± 0.333^b	6.78 ± 0.278^b	5.78 ± 0.324^c	4.11 ± 0.389^d	3.56 ± 0.377^d	2.67 ± 0.167^e	2.22 ± 0.401^e	2.44 ± 0.294^e	1.22 ± 0.147^f
	Drip loss	1.67 ± 0.236^a	1.78 ± 0.222^a	1.56 ± 0.242^a	1.78 ± 0.278^a	1.67 ± 0.289^a	1.44 ± 0.242^a	1.56 ± 0.242^a	1.78 ± 0.324^a	1.78 ± 0.278^a	1.67 ± 0.289^a
	Overall acceptability	7.89 ± 0.261^a	7.67 ± 0.167^a	6.78 ± 0.401^b	5.56 ± 0.176^c	3.67 ± 0.167^d	3.00 ± 0.236^de	2.78 ± 0.147^e	2.33 ± 0.289^e	2.44 ± 0.242^e	1.44 ± 0.242^f