Table 2 Characteristics of marinated pork ham

Variables	Marinade uptake (%)	Cooking loss (%)	pH	Shear force (N)	Hardness (N)	Springiness (mm)	Cohesiveness	Chewiness (N·mm)
Control	0.00±0.00^b	19.94±0.53^NS	6.02±0.01^a	18.14±0.85^1)b	23.60±2.50^NS	5.16±0.08^NS	2.28±0.33^NS	275.62±25.79^NS
T₁	0.84±0.76^a	20.84±7.12	4.41±0.01^b	21.77±2.51^a	27.43±0.99	5.19±0.05	1.90±0.26	269.87±41.62
T₂	1.10±0.09^a	19.84±4.50	4.36±0.01^c	22.54±2.26^a	25.73±3.23	5.19±0.05	2.12±0.22	281.04±7.01
T₃	1.19±0.31^a	22.13±2.43	4.42±0.02^b	21.80±0.37^a	27.69±2.33	5.13±0.09	2.06±0.14	291.56±22.38
T₄	1.59±0.43^a	18.59±3.65	4.30±0.01^d	22.46±0.87^a	28.01±2.24	5.27±0.05	2.08±0.13	306.70±37.71
F-value	0.009^**	0.287	16,281.933^***	3.824^*	1.808	1.734	1.101	0.727

¹⁾ Values are mean±standard deviation.
Data with different superscript letters in the same column are significantly different as analyzed by Duncan’s multiple-range test (p<0.05).
^* p<0.05
^** p<0.01
^*** p<0.001.
Control, non-marinated; T₁, 4°C for 1 h at 98.81% vacuum; T₂, 4°C for 1 h without vacuum; T₃, 20°C for 1 h at 98.81% vacuum; T₄, 20°C for 1 h without vacuum; NS, not significant.