Table 3. Changes in the pH, VBN, TBARS, and TAC of pork loins with various treatments and storage periods
Parameters | Treatment | Storage period |
0 d | 8 d | 16 d |
pH | Refrigeration (+3°C) | 5.64±0.07CD | 5.58±0.05Dc | 5.66±0.04Cy |
Supercooling | 5.64±0.07CD | 5.63±0.04CDbc | 5.71±0.04BCxy |
Freezing (–3°C) | 5.64±0.07CD | 5.68±0.05Cb | 5.77±0.01Bx |
Freezing (–18°C) | 5.64±0.0CD | 5.87±0.04Aa | 5.78±0.07Bx |
VBN (mg/100 g) | Refrigeration (+3°C) | 5.85±0.17B | 6.67±0.17Aa | 6.84±0.17Ax |
Supercooling | 5.85±0.17B | 6.16±0.20Bb | 6.16±0.15By |
Freezing (–3°C) | 5.85±0.17B | 6.14±0.20Bb | 6.15±0.20By |
Freezing (–18°C) | 5.85±0.17B | 6.11±0.26Bb | 6.11±0.26By |
TBARS (mg/MDA kg) | Refrigeration (+3°C) | 0.193±0.006BC | 0.238±0.059A | 0.187±0.010BCxy |
Supercooling | 0.193±0.006BC | 0.222±0.041AB | 0.175±0.004Cy |
Freezing (–3°C) | 0.193±0.006BC | 0.218±0.030ABC | 0.183±0.005BCxy |
Freezing (–18°C) | 0.193±0.006BC | 0.209±0.015ABC | 0.190±0.015BCx |
TAC (Log CFU/g) | Refrigeration (+3°C) | 3.80±0.20B | | 6.08±0.07Ax |
Supercooling | 3.80±0.20A | | 3.28±0.16By |
Freezing (–3°C) | 3.80±0.20A | | 3.59±0.42Ay |
Freezing (–18°C) | 3.80±0.20A | | 3.26±0.10By |
Means with different letters within the same column are significantly different (p<0.05).
Means with different letters within the 8-day data are significantly different (p<0.05).
Means with different letters within the 16-day data are significantly different (p<0.05).
VBN, volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; TAC, total aerobic count.