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. 2018 Feb 12;49(3):607–613. doi: 10.1016/j.bjm.2017.09.009

Table 3.

Change of pH in packaged minced meat samples during storage at 3 ± 1 °C (mean ± SEM).

Group of sample Day of storage
0 3 6 9 12 F df p
VP MAP1 MAP2 5.7Aa ± 0.004 5.8Ab ± 0.003 5.8Abc ± 0.003 5.9Acd ± 0.003 5.9Ad ± 0.009 28.18 4 <0.0001
5.7Aa ± 0.004 5.8Aab ± 0.002 5.8Abc ± 0.008 5.8Bcd ± 0.006 5.9Bd ± 0.006 13.04 4 <0.0001
5.7Aa ± 0.004 5.8Aab ± 0.005 5.8Abc ± 0.009 5.9Bc ± 0.005 5.9ABc ± 0.009 15.46 4 <0.0001
F – 1.98 2.58 7.51 3.99
df – 2 2 2 2
p  – 0.1728 0.1091 0.0055 0.0409

Different lowercase lettera–d within lines indicate significant difference p < 0.05 between different days of same treatment; different uppercase letterA–B within column, within same bacterial group, indicate significant difference p < 0.05 between treatments of the same day.