Table 4. Effects of Allium hookeri and fermented Allium hookeri on pH values of pork patties

pH value	CON	AH	FAH	SEM	p-value
Day 1	6.43a	6.32b	6.15b	0.03	0.002
Day 3	6.29a	6.12b	6.02c	0.20	0.000
Day 7	6.44a	5.68b	6.02c	0.05	0.000
Day 14	6.70a	6.56a	6.53b	0.02	0.003

Each value is the mean of three replicates.
values in each row with different letters are statistically different (p<0.05).
CON, normal pork patties; AH, pork patties with Allium hookeri root powder; FAH, pork patties with fermented Allium hookeri root powder.