Table 6. Thiobarbituric acid reactive substances and volatile basic nitrogen of dry-aged pork loin ham treated with mustard extract at different ethanol concentrations

Traits	Treatments	Dry-aging periods (wk)
		0	2	4	6
TBARS (mg MDA/kg)	Control	0.51±0.02bA	0.67±0.04aA	0.65±0.00aA	0.66±0.03aA
	MS25	0.43±0.02bB	0.51±0.01aB	0.50±0.00aB	0.51±0.02aB
	MS50	0.40±0.00bB	0.49±0.04aB	0.49±0.02aB	0.48±0.02aB
	MS75	0.40±0.02bB	0.49±0.02aB	0.49±0.04aB	0.49±0.01aB
VBN (mg %)	Control	9.18±0.81cA	10.38±0.13bA	14.90±0.43aA	15.79±0.56aA
	MS25	8.74±0.22dB	9.58±0.21cB	12.04±0.38bB	12.99±0.18aB
	MS50	6.72±0.22dD	7.54±0.13cD	11.14±0.28bC	12.26±0.21aC
	MS75	7.62±0.39dC	8.59±0.26cC	11.59±0.21bC	12.60±0.38aBC

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 extracts; MS25, dry-aged pork loin ham with mustard seed extracts with 25% ethanol; MS50, dry-aged pork loin ham with mustard seed extracts with 50% ethanol; MS75, dry-aged pork loin ham with mustard seed extracts with 75% ethanol.
TBARS, thiobarbituric acid reactive substances; VBN, volatile basic nitrogen.