Figure 3.
Changes in drip loss (A), WHC (B), and cooking loss (C) of pork belly and chicken breast depending on various storage temperatures and periods. R, Refrigeration; F, Freezing; S, Supercooling. a–e Means with different lowercase letters within the same samples are significantly different (p < 0.05). Replication of drip loss is three and that of others is nine.
