Table 3. Changes in pH values, lactic acid concentration (mg/g), and microbial analysis of seasoned pork containing different antioxidant during refrigerated storage for 20 d.

Traits1)	Storage time (d)	Treatments2)				SEM3)
		Control	VC	MH	VC+MH
pH values	0	5.52e	5.51e	5.53e	5.52e	0.004
	3	5.52e	5.49e	5.52e	5.51e	0.004
	5	5.45d	5.42d	5.45d	5.43d	0.005
	10	5.38c	5.37c	5.37c	5.37c	0.004
	15	5.32b	5.30b	5.31b	5.30b	0.004
	20	5.20a	5.19a	5.21a	5.18a	0.003
SEM3)		0.012	0.121	0.012	0.012
TLA (mg/g)	0	2.6Ae	2.6Ae	2.6Ae	2.6Ae	0.013
	3	2.7Ae	2.7Ae	2.7Ae	2.7Ae	0.018
	5	3.0Ad	3.0Ad	3.0Ad	2.8Bd	0.028
	10	3.2Ac	3.2Ac	3.2Ac	3.0Bc	0.033
	15	3.9Ab	3.9Ab	3.9Ab	3.6Bb	0.027
	20	5.2Aa	5.1Aa	4.8Ba	4.6Ca	0.052
SEM4)		0.148	0.145	0.129	0.119
LAB (CFU/g)	0	3.4a	3.5a	3.5a	3.4a	0.057
	3	3.7a	3.8a	3.6a	3.7a	0.075
	5	4.8b	4.9b	4.8b	4.7b	0.061
	10	5.2b	5.2b	5.0b	4.8b	0.125
	15	5.8c	6.1c	5.9c	5.8c	0.082
	20	7.2d	7.2d	7.1d	7.0d	0.101
SEM5)		0.228	0.225	0.215	0.225
TVC (CFU/g)	0	4.4a	4.4a	4.4a	4.3a	0.123
	3	4.4a	4.6a	4.5a	4.5a	0.093
	5	5.1Ad	5.2Ad	5.1Ad	5.1Bd	0.043
	10	5.5b	5.4b	5.5b	5.4b	0.057
	15	6.0c	6.0c	6.0c	5.9c	0.048
	20	7.7d	7.7d	7.6d	7.4d	0.064
SEM5)		0.199	0.196	0.192	0.184

¹⁾Traits: TLA, total lactic acid concentration, LAB: lactic acid bacteria, TVC: total viable count.

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=9).

⁴⁾SEM: standard error of the means (n=6).

⁵⁾SEM: standard error of the means (n=9).

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

^A,Bantioxidant effects.

^a-dstorage day effects.