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. 2024 Sep 21;24:101850. doi: 10.1016/j.fochx.2024.101850

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 Image 6 Image 7 Image 8 Image 9
24 8.95 ± 0.42 d Image 10 Image 11 Image 12 Image 13
36 15.17 ± 0.28 c Image 14 Image 15 Image 16 Image 17
48 21.96 ± 0.34 b Image 18 Image 19 Image 20 Image 21
60 40.67 ± 0.66 a Image 22 Image 23 Image 24 Image 25

Values are given as mean ± standard deviation (n = 3). Different letters in the same column indicate significant differences (p < 0.05).