. 2016 Dec 31;36(6):760–768. doi: 10.5851/kosfa.2016.36.6.760

Table 2. Changes in pH, weight loss, cooking loss, and shear force of meat from pigs fed processed sulfur during aging.

(%)	Supplementation			Aging time (d)					p-value

	NP¹⁾	SP	SEM	0	3	7	14	21	SEM	Supplementation	Time	Interaction
pH	5.64	5.65	0.01	5.55^b	5.63^a	5.70^a	5.70^a	5.65^a	0.02	0.826	<0.001	0.157
Weight loss (%)	14.14	12.78	0.71	10.59^a	16.22^b	12.78^ab	15.46^b	12.25^ab	1.13	0.035	0.007	0.981
Cooking loss (%)	21.82	20.62	0.54	22.51^ab	24.08^a	18.71^b	19.55^b	21.27^ab	0.85	0.134	0.001	0.031
Shear force (Kg)	3.78	3.95	0.10	3.77^a	4.29^a	3.98^a	4.17^a	3.13^b	0.16	0.261	<0.001	0.008

¹⁾NP, normal diet fed pigs; SP, sample from 0.3% processed sulfur fed pigs. ²⁾Different superscript letters in the same row indicate significant differences during aging time, p<0.05.