. 2021 Aug 25;35(3):494–502. doi: 10.5713/ab.21.0320

Table 5.

Cooking loss (CL, %), expressible moisture (EM, %), shear value (SV, %), thiobarbiturcic acid reactant sustances (TBARS), and volatile basic nitrogen (VBN, mg%) of cooked pork loins made with post- and pre-rigor pork loin during frozen storage

Items	Parameters

	CL (%)	EM (%)	SV (kgf)	TBARS	VBN
Treatment	^**	NS	NS	NS	NS
Storage time (wks)	^**	NS	^**	^**	^**
Treatment×storage time (wks)	NS	NS	NS	NS	NS
Treatment¹⁾
post rigor-30	23.1±3.00^a	27.3±2.47^a	2.79±0.63^a	0.49±0.13^a	6.44±2.28^a
post rigor-70	21.2±4.49^ab	26.4±3.93^a	2.71±0.73^a	0.50±0.13^a	6.01±2.19^a
pre rigor-30	20.8±2.44^ab	25.0±2.95^a	2.73±0.51^a	0.49±0.12^a	5.89±2.17^a
pre rigor-70	19.8±3.53^b	25.1±2.20^a	2.64±0.63^a	0.48±0.12^a	5.44±1.93^a
Storage time (wks)
0	26.0±3.80^a	25.0±2.80^a	3.27±0.47^a	0.40±0.11^c	4.30±0.62^c
4	22.2±3.24^b	26.4±3.58^a	2.36±0.52^b	0.45±0.04^bc	4.01±0.60^c
8	19.5±4.24^b	25.5±2.97^a	2.52±0.50^b	0.52±0.17^ab	6.72±1.28^b
12	18.4±6.84^b	26.6±2.69^a	2.72±0.57^ab	0.57±0.17^a	8.34±1.59^a

NS, not significant.

¹⁾

Treatments: post rigor-30, Loin ham manufactured with post-rigor loin containing 1.5% salt and stored frozen at −30°C; post rigor-70, Loin ham manufactured with post-rigor pork loin containing 1.5% frozen storage at −70°C; pre rigor-30, Loin ham manufactured with pre-rigor pork loin containing 1.0% salt and stored frozen at −30°C; pre rigor-70, Loin ham manufactured with pre-rigor containing 1.0% salt and frozen storage at −70°C.

^a–c

Means of treatment or storage time with different superscripts in the same column are significantly different at p<0.05.

^**

p<0.05.