Table 4.
Development of pH and weight loss of the pork meat samples packaged in the polylactide (PLA), M1, and M2 multilayer films during storage.
| Film | Storage Time (Days) | |||
|---|---|---|---|---|
| 3 | 7 | 11 | 15 | |
| pH | ||||
| Control | 5.43 ± 0.01 a4 | 5.84 ± 0.15 a3 | 7.06 ± 0.09 a2 | 7.66 ± 0.13 a1 |
| PLA | 5.44 ± 0.02 a3 | 5.88 ± 0.05 a1 | 5.56 ± 0.02 b2 | 5.25 ± 0.04 b4 |
| M1 | 5.41 ± 0.02 a1 | 5.30 ± 0.01 b2 | 5.32 ± 0.02 c2 | 5.24 ± 0.01 b3 |
| M2 | 5.42 ± 0.03 a1 | 5.33 ± 0.01 b2 | 5.30 ± 0.01 c3 | 5.21 ± 0.01 b4 |
| Weight loss (%) | ||||
| PLA | 1.930 ± 0.300 a3 | 3.400 ± 1.160 a3 | 8.410 ± 1.500 a2 | 14.130 ± 1.300 a1 |
| M1 | 0.050 ± 0.004 b3 | 0.020 ± 0.010 b4 | 0.100 ± 0.010 b2 | 1.520 ± 0.800 b1 |
| M2 | 0.010 ± 0.001 c3 | 0.040 ± 0.010 c2 | 0.170 ± 0.110 c1 | 0.210 ± 0.100 c1 |
Different superscripts within the same column indicate significant differences among samples for the same storage time (a–c) or due to storage time for the same sample (1–4) (p < 0.05).