Table 4 Physicochemical properties of pork patties with addition Cudrania tricuspidata leaf by various extracts

Variable	Parameters¹⁾
Variable	pH	L*	a*	b*	TBARS	POV
TRT storage	NS	NS	NS	NS	***	NS
Treatment²⁾	NS	***	***	***	***	***
Storage	*	NS	*	NS	***	*
Treatment
CTL	5.81	60.12^a	8.37^b	9.08^d	1.53^a	7.27^a
REF	5.86	57.39^b	11.11^a	9.38^cd	0.21^b	1.69^c
TRT1	5.80	51.62^c	3.22^d	12.71^b	0.21^b	7.37^a
TRT2	5.81	49.92^c	1.56^e	14.21^a	0.25^b	8.38^a
TRT3	5.76	52.35^c	5.56^c	10.36^c	0.22^b	3.52^b
Storage time (days)
0	5.74^c	52.97	7.10^a	11.47^a	0.31^d	5.04^b
3	5.83^ab	53.25	7.17^a	10.60^a	0.39^cd	5.31^b
7	5.76^b	54.66	6.31^a	11.04^a	0.48^bc	5.03^b
10	5.82^ab	55.04	4.76^b	11.10^a	0.58^ab	6.89^a
14	5.90^a	55.49	4.47^b	11.53^a	0.68^a	5.96^ab

^a–d Means with different superscript letters in a same column indicate significant differences at p<0.05.
¹⁾ Parameters: L, lightness; a, redness; b, yellowness; TBARS, thiobarbituric acid reactive substances (mg MDA/kg); POV, peroxides value (meq/kg).
²⁾ Treatment: CTL, patties without addition; REF, 0.1 g/100 g of ascorbic acid; TRT1, 1.0 g/ 100 g leaves powder by methanol 80% extraction; TRT2, 1.0 g/ 100 g leaves powder by ethanol 80% extraction; TRT3, 1.0 g/ 100 g leaves powder by dd-water extraction.
^* p<0.05,
^*** p<0.001.
NS, not significant.