Table 3B.
Effect of PEO and CN dip on pH of turkey meat at days 0, 1, 3, 5, and 7 of storage at 4C.
| Day 0 | Day 1 | Day 3 | Day 5 | Day 7 | |
|---|---|---|---|---|---|
| NC | 5.94 ± 0.07a | 6.10 ± 0.16a | 6.34 ± 0.16a | 6.58 ± 0.11a | 6.89 ± 0.15a |
| 2% CN | 5.37 ± 0.03b | 5.63 ± 0.05b | 5.96 ± 0.14a,b | 6.01 ± 0.12b | 6.30 ± 0.14b |
| 1% PEO + 2% CN | 5.55 ± 0.10b | 5.72 ± 0.03b | 5.81 ± 0.10b | 5.81 ± 0.06b | 6.00 ± 0.15b,c |
| 2% PEO + 2% CN | 5.60 ± 0.12b | 5.66 ± 0.04b | 5.65 ± 0.05b | 5.77 ± 0.05b | 5.78 ± 0.08c |
| 2.5% PEO + 2% CN | 5.60 ± 0.05b | 5.73 ± 0.03b | 5.70 ± 0.03b | 5.94 ± 0.17b | 5.84 ± 0.05b,c |
The pH values for each group are represented as Mean ± SE (n = 6).
a–c
values with different superscripts at a single time point significantly differ at P < 0.05.