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. 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 5.55b 5.63a 5.70a 5.70a 5.65a 0.02 0.826 <0.001 0.157
Weight loss (%) 14.14 12.78 0.71 10.59a 16.22b 12.78ab 15.46b 12.25ab 1.13 0.035 0.007 0.981
Cooking loss (%) 21.82 20.62 0.54 22.51ab 24.08a 18.71b 19.55b 21.27ab 0.85 0.134 0.001 0.031
Shear force (Kg) 3.78 3.95 0.10 3.77a 4.29a 3.98a 4.17a 3.13b 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.