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pH changes in minced meat added with the preservatives tested during storage. Different letters in the same row indicate significant differences (p < 0.05).
| Storage Day | Batch | |||||
|---|---|---|---|---|---|---|
| CM | SM | NM | AM | CHM | ||
| pH | 0 | 5.64 ± 0.12 b | 5.69 ± 0.07 b | 5.73 ± 0.04 b | 5.07 ± 0.06 a | 5.03 ± 0.09 a |
| 3 | 6.51 ± 0.05 c | 6.31 ± 0.03 b | 6.33 ± 0.04 b | 5.38 ± 0.06 a | 5.40 ± 0.05 a | |
| 6 | 6.99 ± 0.03 c | 6.65 ± 0.10 b | 6.70 ± 0.07 b | 5.55 ± 0.05 a | 5.58 ± 0.07 a | |
| 9 | 7.42 ± 0.08 c | 7.05 ± 0.12 b | 7.10 ± 0.05 b | 5.92 ± 0.06 a | 5.96 ± 0.09 a | |
