Table 2. Effects of two aging methods and temperature on TBARS, VBN, microbiological traits of pork bellies from Berkshire and crossbred (LYD) pigs during aging

Items	Weeks	Breed		Temperature (°C)		Aging method
Items	Weeks	Berkshire	LYD	0	9	Hanging	Immersed in brine
TBARS (mg MA/kg)	0	0.22±0.00^Ac	0.14±0.00^Bc	0.18±0.04^c	0.18±0.04^c	0.18±0.04^c	0.18±0.04^c
	1	0.36±0.11^Aa	0.29±0.02^Ba	0.37±0.10^Aa	0.28±0.03^Ba	0.33±0.10^a	0.32±0.07^a
	2	0.27±0.03^Ab	0.24±0.02^Bb	0.26±0.04^b	0.25±0.02^b	0.25±0.02^b	0.26±0.04^b
VBN (mg%)	0	6.11±0.07^c	6.11±0.07^c	6.11±0.07^c	6.11±0.07^c	6.11±0.07^c	6.11±0.07^c
	1	6.97±0.73^b	7.00±0.56^b	6.32±0.28^Bb	7.57±0.16^Ab	6.88±0.73^b	6.99±0.66^b
	2	8.72±1.24^a	8.97±1.58^a	7.50±0.14^Ba	10.19±0.34^Aa	8.82±1.37^a	8.87±1.48^a
TPC (Log10 CFU)	0	3.79±0.01^A	3.53±0.07^Bb	3.66±0.15	3.66±0.15^b	3.66±0.15^b	3.66±0.15^b
	1	3.82±0.48	4.27±0.37^a	3.77±0.44^B	4.27±0.27^Aa	4.26±0.47^a	3.82±0.40^ab
	2	3.59±0.32^B	4.05±0.11^Aa	3.89±0.13	3.75±0.45^b	3.68±0.39^b	3.96±0.21^a
Coliform (Log10 CFU)	0	0.00±0.00^b	0.00±0.00^c	0.00±0.00^b	0.00±0.00^b	0.00±0.00^b	0.00±0.00^b
	1	3.27±1.07^a	2.79±0.34^b	2.95±0.35^a	3.25±1.17^a	3.34±0.56^a	2.90±1.04^a
	2	3.15±0.46^Ba	3.59±0.07^Aa	3.17±0.49^a	3.57±0.51^a	3.32±0.45^a	3.42±0.34^a

Means with different superscripts in the same row and section significantly differ at p<0.05.
Means with different superscripts in the same column significantly differ at p<0.05.
TBARS, thiobarbituric acid reactive substances; VBN, volatile basic nitrogen; LYD, Landrace×Yorkshire×Duroc; TPC, total plate count.