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. 2017 Jun 30;37(3):418–428. doi: 10.5851/kosfa.2017.37.3.418

Fig. 2. Change in pH values of cooked pork patties with PS during refrigerated storage for 28 d.

Fig. 2.

Treatments: Control ( ● ) - pork patties with 120 ppm sodium nitrite; T1 (○) - pork patties with 2% PS; T2 ( ■ ) - pork patties with 2% PC; T3 ( □ ) - pork patties with 60 ppm sodium nitrite and 1% PS; NC ( ▲ ) - nitrite free.