Table 3.
Changes in the TVB-N level of pork meat and the color of labels with different storage times.
| Time (h) | TVB-N level (mg/100 g) | PS-KC | PS-KC-BRE-I | PS-KC-BRE-II | PS-KC-BRE-III |
|---|---|---|---|---|---|
| 12 | 2.17 ± 0.59 e | ![]() |
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| 24 | 8.95 ± 0.42 d | ![]() |
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| 36 | 15.17 ± 0.28 c | ![]() |
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| 48 | 21.96 ± 0.34 b | ![]() |
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| 60 | 40.67 ± 0.66 a | ![]() |
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Values are given as mean ± standard deviation (n = 3). Different letters in the same column indicate significant differences (p < 0.05).



















