. 2018 Mar 19;27(4):1219–1225. doi: 10.1007/s10068-018-0356-7

Table 4.

Changes in pH, microbiological characteristics, and sensory characteristics of pork loins during storage at 4 °C

Traits	Storage days
Traits	1	3	6	8	9	10
pH	5.56 ± 0.010 ^g	5.61 ± 0.007^gf	5.61 ± 0.012^gf	5.62 ± 0.006^f	5.61 ± 0.010^gf	5.72 ± 0.039^e
Total aerobic plate count (log CFU/g)	4.04 ± 0.122 ^h	4.35 ± 0.125^gh	4.51 ± 0.090^gh	4.95 ± 0.072^f	5.21 ± 0.135^f	6.23 ± 0.159^e
(CFU/g)	1.2 × 10⁴	2.4 × 10⁴	3.4 × 10⁴	9.2 × 10⁴	1.8 × 10⁵	1.9 × 10⁶
E. coli (log CFU/g)	N.D.	N.D.	N.D.	N.D.	N.D.	N.D.
Sensory evaluation
Color	8.11 ± 0.309^a	7.78 ± 0.222^a	6.44 ± 0.242^b	6.44 ± 0.294^b	6.00 ± 0.289^b	4.67 ± 0.167^c
Aroma	7.67 ± 0.408^a	7.33 ± 0.236^a	6.56 ± 0.338^b	6.22 ± 0.278^b	6.11 ± 0.261^b	4.67 ± 0.167^c
Drip loss	1.83 ± 0.312^d	2.33 ± 0.167^d	4.78 ± 0.465^bc	4.33 ± 0.441^c	4.44 ± 0.377^c	5.67 ± 0.289^b
Overall acceptability	7.89 ± 0.200^a	7.56 ± 0.176^a	6.11 ± 0.261^b	6.11 ± 0.261^b	5.78 ± 0.401^b	4.56 ± 0.176^c

Trait	Storage days
Trait	11	12	13	14	15	16
pH	5.72 ± 0.015^e	5.74 ± 0.013^e	6.04 ± 0.012^d	6.10 ± 0.012^c	6.27 ± 0.009^b	6.40 ± 0.023^a
Total aerobic plate count (log CFU/g)	6.27 ± 0.068^e	6.62 ± 0.035^d	7.45 ± 0.012^c	7.74 ± 0.055^bc	8.09 ± 0.045^ab	8.03 ± 0.198^a
(CFU/g)	1.9 × 10⁶	4.3 × 10⁶	2.8 × 10⁷	5.6 × 10⁷	1.2 × 10⁸	1.3 × 10⁸
E. coli (log CFU/g)	N.D.	N.D.	N.D.	N.D.	N.D.	N.D.
Sensory evaluation
Color	4.22 ± 0.278^c	3.00 ± 0.167^d	2.56 ± 0.421^de	2.00 ± 0.408^ef	1.56 ± 0.294^f	1.44 ± 0.176^f
Aroma	3.00 ± 0.167^d	2.11 ± 0.261^e	2.00 ± 0.289^ef	1.67 ± 0.289^ef	1.22 ± 0.222^f	1.22 ± 0.147^f
Drip loss	5.33 ± 0.471^bc	6.89 ± 0.200^a	7.56 ± 0.242^a	7.67 ± 0.373^a	7.89 ± 0.309^a	7.67 ± 0.289^a
Overall acceptability	3.44 ± 0.294^d	2.44 ± 0.294^e	2.33 ± 0.289^ef	1.67 ± 0.236 ^fg	1.22 ± 0.222 ^g	1.44 ± 0.176 ^g

N.D. not detected

^a–hMean ± SE within same row with different letters differ significantly at p < 0.05