Table 6.
pH values of raw minced beef samples stored at 4 °C for 14 days.
| Samples | Days of Refrigerated Storage | ||||
|---|---|---|---|---|---|
| 0 | 3 | 7 | 10 | 14 | |
| Control | 5.21 ± 0.00 aA | 6.68 ± 0.02 bB | 6.94 ± 0.04 cC | 7.25 ± 0.05 dD | 7.46 ± 0.02 eE |
| BHT | 5.18 ± 0.00 aA | 6.34 ± 0.0 bB | 6.68 ± 0.08 bcBC | 6.94 ± 0.05 cC | 7.03 ± 0.02 cC |
| 1LmFV | 5.19 ± 0.02 aA | 6.37 ± 0.01 bB | 6.71 ± 0.03 cBC | 6.92 ± 0.01 dC | 7.25 ± 0.04 eD |
| 2LmFV | 5.23 ± 0.00 aA | 6.31 ± 0.1 abB | 6.59 ± 0.01 bB | 6.58 ± 0.02 bB | 6.69 ± 0.01 bB |
| 2LmFV+Lin | 5.19 ± 0.01 aA | 5.52 ± 0.02 abA | 5.82 ± 0.08 cA | 6.02 ± 0.02 cdA | 6.17 ± 0.02 dA |
Means ± SEMs (n = 3). Values with a different letter (a–e) for the same storage day are significantly different (p < 0.05). Values with a different letter (A–E) for the same concentration are significantly different.