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.