. 2023 Nov 17;103(2):103279. doi: 10.1016/j.psj.2023.103279

Table 2B.

Effect of PEO on pH of ground turkey meat on days 0, 1, 3, 5, and 7 of storage at 4C.

	Day 0	Day 1	Day 3	Day 5	Day 7
NC	6.17 ± 0.03^a	6.26 ± 0.01^a	5.93 ± 0.01^a	6.23 ± 0.06^a	6.28 ± 0.05^a
1% PEO	6.22 ± 0.03^a^,^b	6.29 ± 0.02^a^,^b	6.05 ± 0.03^a	6.47 ± 0.09^a^,^b	6.37 ± 0.05^a
2% PEO	6.26 ± 0.01^b	6.31 ± 0.01^b	6.21 ± 0.04^b	6.55 ± 0.03^b	6.72 ± 0.06^b
2.5% PEO	6.27 ± 0.01^b	6.38 ± 0.05^b	6.17 ± 0.04^b	6.53 ± 0.05^b	6.38 ± 0.05^a

The pH values for each group are represented as Mean ± SE (n = 6).

^a,b

values with different superscripts at a single time point significantly differ at P < 0.05.