Skip to main content

Advertisement

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 %