Table 1. Thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN), and total plate count (TPC) of the sous vide pork loin and sous vide after wet-aging with different conditions

Traits	Raw meat	Wet-aging conditions			SEM
		CR (2 wk)	PEFR
			0°C (3 wk)	–1°C (4 wk)
TBARS (mg MDA/kg)	0.20±0.01c	0.22±0.01a	0.21±0.01a	0.21±0.01b	0.002
VBN (mg/100 g)	1.87±0.32c	3.74±0.32a	3.17±0.28b	2.99±0.32b	0.159
TPC (Log CFU/g)	1.99±0.20d	5.67±0.30a	3.25±0.40c	3.74±0.16b	0.405

All values are expressed as mean±SE.
Means in the same row with different letters are significantly different (p<0.05).
CR, commercial refrigerator; PEFR, pulsed electric field refrigerator; MDA, malondialdehyde.