Table 5 Estimated shelf life of pork cutlet (M) according to storage temperature using the Arrhenius equation

Quality indicator	Temperature (T)	Reaction order	Constant k¹⁾	r²	Ea²⁾ (kcal/mol)	Q₁₀	Estimated shelf life (mon)
TAC	255	Zero	0.0265	r²=0.9701	3.70	1.32±0.021^a	12.89±4.09 ^a
	267		0.0282	r²=0.8958		1.29±0.02^ab	3.67±0.63^b
	272		0.0458	r²=0.9841		1.27±0.02^b	1.90±0.27^b
TBARS	255	Zero	0.0165	r²=0.9339	8.77	1.92±0.78^a	12.36±1.90 ^a
	267		0.0305	r²=0.9387		1.82±0.70^a	2.34±0.49^b
	272		0.0515	r²=0.8472		1.78±0.66^a	1.48±0.03^b
VBN	255	Zero	0.0284	r²=0.9669	2.33	1.19±0.32^a	12.59±0.45^a
	267		0.0365	r²=0.9783		1.17±0.28^a	3.45±0.20^b
	272		0.0373	r²=0.8241		1.17±0.26^a	1.97±0.32^b
pH	255	Zero	0.0018	r²=0.9749	18.69	4.02±1.16^a	13.91±0.42^a
	267		0.0056	r²=0.9606		3.57±0.97^a	1.99±0.30^b
	272		0.0216	r²=0.8131		3.41±0.89^a	1.58±0.10^b
Sensory	255	Zero	0.0101	r²=0.8402	17.22	3.60±0.25^a	13.54±1.55^a
	267		0.0431	r²=0.9663		3.23±0.17^b	2.94±0.20^b
	272		0.0867	r²=0.9517		3.09±0.15^b	1.62±0.08^b

All values are mean standard deviation of three replicates.
^a,b Means within a column with different letters are significantly different (p<0.05).
¹⁾ Rate constant.
²⁾ Activation energy in kJ/mol.
TAC, total aerobic count; TBARS, thiobarbituric acid reactive substances assay; VBN, volatile basic nitrogen.