TABLE 2.
Physical and chemical analysis of fresh pork, beef (Longissimus dorsi), and chicken meat (Pectoralis major), stored in refrigeration at 4°C with and without edible film added with turmeric (1.0:0.13 ratio (%, w/w))
| Variable | EFT | |||||
|---|---|---|---|---|---|---|
| Pork | Beef | Chicken | ||||
| Without | With | Without | With | Without | With | |
| Refrigeration Storage (4°C) (d) | 8 | 12 | 12 | 16 | 8 | 12 |
| pH | 6.37 ± 0.10a | 6.11 ± 0.15c | 6.45 ± 0.10a | 6.21 ± 0.10b | 6.38 ± 0.10a | 6.45 ± 0.14a |
| Color (Lab*) | ||||||
| L* | 54.39 ± 0.12a,b | 54.43 ± 0.15a,b | 53.07 ± 0.15b | 55.08 ± 0.20a | 47.45 ± 0.10c | 35.96 ± 0.12d |
| a* | 3.09 ± 0.10c | 3.06 ± 0.05c | 9.31 ± 0.11a | 9.39 ± 0.10a | 1.82 ± 0.11d | 6.19 ± 0.10b |
| b* | 9.88 ± 0.05c,d | 8.99 ± 0.05c | 12.91 ± 0.05c | 12.86 ± 0.05c | 20.12 ± 0.10b | 30.96 ± 0.10a |
| TBARS (mg MDAkg−1 meat) | 0.30 ± 0.01a,b | 0.30 ± 0.01b,c | 0.33 ± 0.04a,b.c | 0.28 ± 0.01c | 0.31 ± 0.01b,c | 0.37 ± 0.01a |
The values reported are their means (n = 3) ± standard deviation. Different letters in the same row indicate significant differences between the samples (p < .05), according to the Tukey test.