Table 2.

The significant effects among cooking methods, storage time, and their interaction effects in pork batter

	CM	ST	CM*ST
TVC	0.509	< 0.001	0.317
Pseudomonas spp.	0.003	< 0.001	0.202
Enterobacteriaceae	0.001	< 0.001	0.017
Brochothrix thermosphacta	< 0.001	< 0.001	< 0.001
LAB-25 °C	0.035	< 0.001	0.146
LAB-37 °C	0.347	< 0.001	0.117
Mold and yeast	0.001	< 0.001	0.040
pH	0.022	< 0.001	0.923
TBARS	0.175	< 0.001	0.705
Carbonyl content	< 0.001	< 0.001	0.001
Total sulfhydryl content	< 0.001	< 0.001	0.005
Water content	0.036	0.779	0.519
T21	0.870	< 0.001	0.779
T22	< 0.001	< 0.001	0.871
T23	0.155	< 0.001	0.106
P21	0.083	0.847	0.855
P22	0.046	0.452	0.460
P23	0.011	< 0.001	0.153
Drip loss	0.438	< 0.001	0.716

CM cooking methods; ST storage time, TVC total viable count, LAB lactic acid bacteria, TBARS thiobarbituric acid reactive substances