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Table 2 Effects of injection with plasma protein solution on pH and cooking loss (%) in porcine longissimus muscle, during cold storage

From: Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum

Treatments1)

Storage (days)

1

3

7

pH

C

5.67 ± 0.02Aa

5.68 ± 0.02Aa

5.64 ± 0.01Ab

T1

5.54 ± 0.04B

5.53 ± 0.03B

5.48 ± 0.02B

T2

5.45 ± 0.02C

5.47 ± 0.01C

5.42 ± 0.05C

T3

5.54 ± 0.01Ba

5.45 ± 0.01Cb

5.46 ± 0.01BCb

T4

5.69 ± 0.03Aa

5.71 ± 0.02Aa

5.63 ± 0.01Ab

Cooking loss (%)

C

40.21 ± 0.26Ca

38.22 ± 0.14Bc

38.95 ± 0.82Bab

T1

46.91 ± 1.64A

43.65 ± 0.48A

41.72 ± 2.26AB

T2

45.96 ± 1.64AB

44.13 ± 0.35A

44.00 ± 0.86A

T3

41.75 ± 2.17BC

39.25 ± 2.64B

40.95 ± 0.26AB

T4

41.89 ± 2.68BC

43.41 ± 1.67A

42.19 ± 0.91AB

  1. A–CMeans with different superscripts in the same column significantly differ at p < 0.05
  2. a–cMeans with different superscripts in the same row significantly differ at p < 0.05
  3. 1C-control, T1-injection with 10 mM sodium phosphate buffer (pH 7.0) at 10 %, T2-injection with 10 mM sodium phosphate buffer (pH = 7.0) and 0.01 % BHT at 10 %, T3-injection with 10 mM sodium phosphate buffer (pH = 7.0) and 5 % plasma protein at 10 %, and T4-injection with 10 mM sodium phosphate buffer (pH = 7.0) and 5 % hydrolysis plasma protein at 10 %
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Journal of Animal Science and Technology

ISSN: 2055-0391