Table 4. pH, TBARS, and VBN measurements of prosciutto treated to cold plasma
| Treated time (min) | pH | TBARS (mg MA/kg) | VBN (mg%) |
| 0 | 6.03±0.06c | 0.33±0.02f | 3.67±0.00b |
| 1 | 6.00±0.01d | 0.58±0.02e | 6.24±4.04a |
| 3 | 6.06±0.01b | 0.80±0.03d | 3.21±4.04b |
| 5 | 6.00±0.01d | 1.09±0.02c | 2.27±0.00c |
| 7 | 6.12±0.02a | 2.08±0.04b | 0.88±0.00d |
| 9 | 5.92±0.02e | 3.82±0.08a | 3.44±4.04b |
Means with different superscript letters in a column are significantly different (p<0.05).
TBARS, thiobarburic acid reactive substance; VBN, volatile basic nitrogen; MA, malonaldehyde.