Table 1. Effect of different concentrations of Chinese cinnamon powder on the pH of vacuumed ground lamb meat at 4°C.
| Treatments (%) | Storage time (days) | ||||
|---|---|---|---|---|---|
| 0 | 4 | 8 | 12 | 16 | |
| Control | 5.62±0.03Ab | 5.57±0.01ABbc | 5.46±0.01Ac | 5.67±0.03Ab | 5.80±0.03Aa |
| 0.5 | 5.64±0.02Aa | 5.54±0.02Bb | 5.40±0.03ABd | 5.45±0.04Bc | 5.48±0.03Bc |
| 1.5 | 5.62±0.03Aa | 5.49±0.03Cb | 5.42±0.04Bb | 5.42±0.03Bb | 5.48±0.03Bb |
| 2.5 | 5.60±0.04Aa | 5.60±0.04Aa | 5.36±0.03Bb | 5.38±0.01Cb | 5.35±0.04Cb |
Results are presented as means±SD (n=3).
A–D
Mean values in different capital letters within the same column differ significantly (p<0.05).
a–d
Mean values in different small letters within the same row differ significantly (p<0.05).