. 2015 Aug 31;35(4):421–430. doi: 10.5851/kosfa.2015.35.4.421

Table 2. Changes in TBARS values (mg MD/kg) and VBN (mg%) of seasoned pork containing different antioxidant during refrigerated storage for 20 d.

Traits¹⁾	Storage time (d)	Treatments²⁾
Traits¹⁾	Storage time (d)	Control	VC	MH	VC+MH	SEM³
TBARS (mg MD/kg)	0	0.18^Ca	0.19^Ca	0.16^Ba	0.15^Aa	0.003
	3	0.22^Cb	0.22^Cb	0.19^Bb	0.17^Ab	0.004
	5	0.30^Dc	0.27^Cc	0.23^Bc	0.20^Ac	0.006
	10	0.36^Dd	0.32^Cd	0.28^Bd	0.24^Ad	0.006
	15	0.40^De	0.37^Ce	0.33^Be	0.28^Ae	0.006
	20	0.44^Cf	0.43^Cf	0.40^Bf	0.35^Af	0.005
SEM³⁾		0.009	0.008	0.008	0.007
VBN (mg%)	0	13.17^Aa	13.38^Aa	13.45^Aa	13.10^Aa	0.087
	3	13.94^Ab	13.80^Ab	13.69^Aa	13.38^Aa	0.095
	5	13.99^Bb	13.82^Bb	13.83^Ba	13.40^Aa	0.075
	10	14.55^Bc	14.42^Bc	14.54^Bb	14.02^Ab	0.076
	15	14.56^Bc	14.59^Bc	14.84^Bb	14.12^Ab	0.081
	20	15.32^Bd	15.36^Bd	15.55^Bc	14.79^Ac	0.080
SEM³⁾		0.108	0.109	0.123	0.102

¹⁾Traits: TBARS, thiobarbituric acid reactive substances, VBN: volatile basic nitrogen.

²⁾Control: no antioxidant, VC: vitamin C 0.05%, MH 0.2: mugwort herb extract 0.05%, VC+MH: vitamin C 0.05% and mugwort herb extract 0.05%.

³⁾SEM: standard error of the means (n=12).

Means with different superscripts are significantly different (p<0.05).

^A-Dantioxidant effects.

^a-fstorage day effects.