Table 5. Changes of texture properties of pork under different packaging methods during storage at 4°C

Treatments	Storage time (d)	Hardness (g)	Springiness	Chewiness	Cohesiveness	Gumminess
AP	0	37,813.79±4,846.02Ac	0.48±0.04Aa	0.59±0.03Ab	22,274.95±3,141.81Ad	10,850.92±2,154.48Ab
	3	31,347.19±4,531.54Abc	0.48±0.04Aa	0.55±0.04Aab	17,303.08±3,182.92Abc	8,288.29±1,765.26Aab
	6	33,484.80±8,379.38Bc	0.51±0.04Aa	0.57±0.06Ab	19,602.66±6,624.20Acd	10,012.56±3,785.71Ab
	9	33,928.22±3,135.52Ac	0.51±0.07Aa	0.57±0.03Ab	19,282.26±2,623.00Acd	9,791.22±1,556.41Ab
	12	22,595.64±5,142.94Aa	0.49±0.04Aa	0.50±0.05Aa	11,511.27±3,663.02Aa	5,683.27±2,039.45Aa
VP	0	37,813.79±4,846.02Ab	0.48±0.04Aa	0.59±0.03Ab	22,274.95±3,141.81Ab	10,850.92±2,154.48Ab
	3	31,273.50±6,408.23Aa	0.48±0.04Aa	0.55±0.04Aa	16,356.03±4,371.49Aa	8,124.03±2,710.93Aab
	6	28,269.22±3,949.28Aa	0.51±0.05Aa	0.53±0.05Aa	15,040.60±3,290.12Aa	7,650.37±2,041.23Aa
	9	32,509.55±7,081.86Aab	0.52±0.10Aa	0.56±0.05Aab	18,467.45±5,417.88Aab	9,722.41±3,390.98Aab
	12	31,603.00±5,086.84Bab	0.48±0.04Aa	0.56±0.05Aab	17,990.03±4,192.47Bab	8,643.74±2,359.23ABab
VAP	0	37,813.79±4,846.02Aa	0.48±0.04Aa	0.59±0.03Ab	22,274.95±3,141.81Aa	10,850.92±2,154.48Aa
	3	33,439.02±6,088.49Aa	0.54±0.12Aa	0.56±0.03Aab	18,654.48±4,041.07Aa	10,170.18±3,717.05Aa
	6	34,346.49±6,799.03Ba	0.53±0.03Aa	0.56±0.04Aab	19,539.07±4,747.74Aa	10,409.02±2,602.09Aa
	9	33,136.84±6,008.51Aa	0.53±0.07Aa	0.55±0.05Aa	18,570.05±4,427.55Aa	9,966.50±3,299.77Aa
	12	33,355.83±6,646.31Ba	0.50±0.06Aa	0.54±0.04Aab	18,087.35±4,403.43Ba	9,263.59±2,953.68Ba

Values represent means±SE (n=6).
At the same time point, different capital letters indicate a significant difference (p<0.05) between the treatments.
At the same treatments, different small letters indicate a significant difference (p<0.05) in storage time.
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.