Table 2. pH values of pork under different packaging methods during storage at 4°C
| Storage time (d) | AP | VP | VAP |
| 0 | 5.61±0.03 | 5.61±0.03 | 5.61±0.03 |
| 3 | 5.71±0.07 | 5.75±0.07 | 5.73±0.07 |
| 6 | 5.87±0.09 | 5.84±0.11 | 5.81±0.05 |
| 9 | 5.90±0.07 | 5.87±0.10 | 5.84±0.07 |
| 12 | 5.93±0.14 | 5.90±0.09 | 5.82±0.06 |
Values represent means±SE (n=6).
AP, stored at 4°C and treated with air packaging; VP, stored at 4°C and treated with vacuum packaging; VAP, stored at 4°C and treated with vacuum antibacterial packaging.