Table 3. Microbial analysis (Log CFU/g) and color of dry-aged pork loin ham treated with mustard extract at different ethanol concentrations
| Traits | Treatments | Aging period (wk) |
| 0 | 2 | 4 | 6 |
| AB (Log CFU/g) | Control | 4.34±0.08dA | 5.15±0.13cA | 6.19±0.16bA | 6.55±0.12aA |
| MS25 | 4.28±0.17cA | 4.53±0.49bB | 5.33±0.46aB | 5.50±0.20aB |
| MS50 | 4.28±0.13cA | 4.64±0.11bB | 5.14±0.29aB | 5.19±0.20aC |
| MS75 | 4.23±0.15cA | 4.68±0.15bB | 5.26±0.23aB | 5.25±0.20aC |
| ST (Log CFU/g) | Control | 1.70±0.15cA | 3.70±0.20bA | 4.37±0.11aA | 4.33±0.17aA |
| MS25 | 1.69±0.21dA | 3.11±0.12cB | 3.71±0.1bB | 3.99±0.16aB |
| MS50 | 1.70±0.15cA | 2.83±0.23bC | 3.18±0.13aC | 3.24±0.19aC |
| MS75 | 1.67±0.24cA | 2.83±0.32bC | 3.23±0.27aC | 3.26±0.29aC |
| EC (Log CFU/g) | Control | ND | ND | ND | ND |
| MS25 | ND | ND | ND | ND |
| MS50 | ND | ND | ND | ND |
| MS75 | ND | ND | ND | ND |
| CIE L* | Control | 50.16±1.85aA | 47.33±1.19bA | 45.98±0.58cA | 44.18±1.08dA |
| MS25 | 50.11±1.48aA | 47.02±1.21bA | 46.37±0.87cA | 44.01±0.53dA |
| MS50 | 49.79±0.90aA | 46.92±0.94bA | 46.06±0.32cA | 43.66±0.47dA |
| MS75 | 49.65±0.62aA | 47.27±0.64bA | 45.99±0.36cA | 44.42±0.92dA |
| CIE a* | Control | 7.25±0.38aA | 5.93±0.39bB | 5.53±0.10cB | 4.34±0.29dB |
| MS25 | 7.41±0.27aA | 6.97±0.20bA | 6.28±0.39cA | 5.22±0.31dA |
| MS50 | 7.28±0.23aA | 6.91±0.15bA | 6.11±0.44cA | 5.10±0.28dA |
| MS75 | 7.34±0.18aA | 6.88±0.19bA | 6.19±0.43cA | 5.17±0.34dA |
| CIE b* | Control | 9.91±0.97aA | 8.57±0.23bA | 6.93±0.42cA | 5.93±0.33dA |
| MS25 | 9.63±0.61aA | 8.63±0.26bA | 5.73±0.30cB | 4.96±0.44dB |
| MS50 | 9.74±0.59aA | 8.48±0.43bA | 5.62±0.75cB | 4.81±0.23dB |
| MS75 | 9.81±0.57aA | 8.66±0.29bA | 5.87±0.40cB | 4.90±0.47dB |
All values represented as mean±SD.
Means in the same column marked with different letters denote significant differences (p<0.05).
Means in the same row marked with different letters denote significant differences (p<0.05).
Control, dry-aged pork loin ham without mustard extract; MS25, dry-aged pork loin ham with mustard seed extract with 25% ethanol; MS50, dry-aged pork loin ham with mustard seed extract with 50% ethanol; MS75, dry-aged pork loin ham with mustard seed extract with 75% ethanol.
AB, total aerobic bacteria; ST, Staphylococcus spp.; EC, Escherichia coli; ND, not detected.