Comparing band relative intensities of proteins in each pork products treated without (−βME) or with (+βME) 5% βME (mean ± standard deviation, n = 7).

Band	Raw pork		Cooked pork		Emulsion-type sausage		Dry-cured pork		Stewed pork
	–βME	+βME	–βME	+βME	–βME	+βME	–βME	+βME	–βME	+βME
1	2.61 ± 1.53 a	1.17 ± 0.68 b	3.67 ± 1.34 a	1.99 ± 0.62 b	3.72 ± 1.10 a	1.43 ± 0.55 b	3.59 ± 1.05 a	1.97 ± 0.41 b	3.12 ± 1.27 a	2.53 ± 1.26 a
2	4.30 ± 2.22 a	6.41 ± 1.72 a	3.72 ± 1.68 a	2.50 ± 0.97 a	3.66 ± 0.99 a	1.01 ± 1.12 b	2.93 ± 1.58 a	1.94 ± 1.79 a	3.02 ± 1.58 a	2.29 ± 1.64 a
3	0.13 ± 0.09 a	0.04 ± 0.03 b	0.13 ± 0.12 a	0.05 ± 0.02 a	0.17 ± 0.13 a	0.07 ± 0.04 a	0.03 ± 0.03 a	0.02 ± 0.01 a	0.23 ± 0.19 a	0.03 ± 0.03 b
4	1.07 ± 0.41 a	2.30 ± 0.85 a	0.66 ± 0.47 b	1.64 ± 0.81 a	0.69 ± 0.39 b	1.53 ± 0.72 a	0.59 ± 0.48 b	2.07 ± 1.08 a	n.d.	n.d.
5	2.62 ± 1.33 a	3.01 ± 1.21 a	0.11 ± 0.07 b	0.30 ± 0.14 a	0.28 ± 0.28 a	0.52 ± 0.67 a	0.13 ± 0.14 b	2.18 ± 1.35 a	n.d.	n.d.
6	0.28 ± 0.21 a	0.19 ± 0.16 a	0.10 ± 0.05 b	0.24 ± 0.19 a	0.32 ± 0.14 a	0.58 ± 0.35 a	0.02 ± 0.01 b	0.11 ± 0.08 a	n.d.	n.d.
7	0.27 ± 0.13 a	0.30 ± 0.24 a	0.08 ± 0.03 b	0.14 ± 0.05 a	0.13 ± 0.07 b	0.23 ± 0.05 a	0.05 ± 0.03 b	0.40 ± 0.42 a	n.d.	n.d.
8	0.20 ± 0.08 b	0.39 ± 0.21 a	0.30 ± 0.18 a	0.65 ± 0.50 a	0.37 ± 0.17 a	0.58 ± 0.39 a	0.07 ± 0.03 a	0.15 ± 0.13 a	0.05 ± 0.04 a	0.04 ± 0.02 a
9	0.02 ± 0.02 a	0.04 ± 0.03 a	0.10 ± 0.02 a	0.13 ± 0.09 a	0.15 ± 0.11 a	0.37 ± 0.38 a	0.02 ± 0.01 a	0.01 ± 0.01 a	0.04 ± 0.03 a	0.05 ± 0.02 a
10	0.99 ± 0.26 a	1.57 ± 0.80 a	0.26 ± 0.14 b	0.79 ± 0.32 a	0.44 ± 0.20 b	0.89 ± 0.30 a	0.46 ± 0.21 a	1.04 ± 0.51 a	0.02 ± 0.02 a	0.02 ± 0.02 a
11	1.83 ± 0.23 a	1.82 ± 0.50 a	0.66 ± 0.45 a	1.11 ± 0.44 a	0.77 ± 0.53 b	1.48 ± 0.40 a	0.61 ± 0.42 b	1.49 ± 0.43 a	0.05 ± 0.04 a	0.06 ± 0.04 a
12	0.48 ± 0.26 a	0.54 ± 0.15 a	0.22 ± 0.12 b	0.25 ± 0.08 a	0.19 ± 0.07 b	0.44 ± 0.10 a	0.14 ± 0.06 a	0.24 ± 0.15 a	0.05 ± 0.03 a	0.04 ± 0.01 a
13	0.18 ± 0.12 a	0.05 ± 0.03 b	0.09 ± 0.06 b	0.20 ± 0.09 a	0.03 ± 0.01 b	0.08 ± 0.04 a	0.07 ± 0.04 a	0.09 ± 0.04 a	0.12 ± 0.04 a	0.13 ± 0.05 a
14	1.73 ± 0.29 a	1.54 ± 0.28 a	0.29 ± 0.20 b	1.00 ± 0.52 a	0.66 ± 0.48 b	1.27 ± 0.39 a	0.99 ± 0.33 b	1.76 ± 0.48 a	0.04 ± 0.04 a	0.06 ± 0.04 a
15	0.40 ± 0.10 a	0.24 ± 0.35 a	0.16 ± 0.11 a	0.18 ± 0.11 a	0.27 ± 0.30 a	0.23 ± 0.17 a	0.67 ± 0.61 a	0.08 ± 0.05 b	0.02 ± 0.01 b	0.04 ± 0.04 a
16	0.05 ± 0.04 a	0.06 ± 0.04 a	0.03 ± 0.02 a	0.03 ± 0.02 a	0.03 ± 0.02 a	0.04 ± 0.04 a	0.11 ± 0.08 a	0.11 ± 0.10 a	0.02 ± 0.01 a	0.01 ± 0.01 a
17	1.02 ± 0.20 a	1.05 ± 0.18 a	0.44 ± 0.29 a	0.79 ± 0.35 a	0.75 ± 0.31 a	0.92 ± 0.25 a	0.75 ± 0.30 a	0.88 ± 0.21 a	0.06 ± 0.03 a	0.09 ± 0.04 a
18	1.96 ± 0.52 a	1.93 ± 0.57 a	0.99 ± 0.53 a	1.43 ± 0.38 a	1.04 ± 0.14 b	1.25 ± 0.19 a	1.59 ± 0.62 a	1.46 ± 0.54 a	0.87 ± 0.76 a	1.38 ± 0.85 a
19	4.26 ± 1.53 a	4.29 ± 1.50 a	3.23 ± 0.95 a	3.68 ± 1.46 a	2.92 ± 0.50 a	4.06 ± 1.35 a	3.56 ± 1.38 a	3.96 ± 1.40 a	1.11 ± 1.26 a	0.76 ± 0.49 a
20	1.7 ± 0.86 a	0.96 ± 0.44 a	1.43 ± 0.63 a	1.10 ± 0.56 a	1.58 ± 0.33 a	1.19 ± 0.61 a	0.85 ± 0.45 a	0.51 ± 0.31 a	0.34 ± 0.29 a	0.37 ± 0.25 a
21	0.90 ± 0.51 a	1.08 ± 0.54 a	0.67 ± 0.29 a	0.64 ± 0.34 a	0.54 ± 0.23 a	0.76 ± 0.56 a	0.77 ± 0.37 a	1.16 ± 0.68 a	0.41 ± 0.29 a	0.39 ± 0.33 a
22	0.95 ± 0.61 a	0.71 ± 0.52 a	1.00 ± 0.60 a	1.01 ± 0.73 a	0.99 ± 0.54 a	1.20 ± 0.98 a	0.63 ± 0.54 a	0.61 ± 0.42 a	0.29 ± 0.30 a	0.35 ± 0.34 a
23	0.27 ± 0.20 a	0.18 ± 0.12 a	0.27 ± 0.13 a	0.59 ± 0.48 a	0.30 ± 0.12 a	0.37 ± 0.25 a	0.39 ± 0.32 a	0.25 ± 0.23 a	0.09 ± 0.07 a	0.07 ± 0.05 a
24	0.63 ± 0.38 a	0.47 ± 0.19 a	0.38 ± 0.17 a	0.54 ± 0.18 a	0.34 ± 0.10 a	0.37 ± 0.23 a	0.38 ± 0.27 a	0.39 ± 0.19 a	0.14 ± 0.05 a	0.17 ± 0.08 a
25	1.36 ± 0.32 a	1.62 ± 0.60 a	0.97 ± 0.55 a	1.33 ± 0.60 a	0.94 ± 0.18 a	1.30 ± 0.56 a	1.39 ± 0.84 a	1.47 ± 0.85 a	0.37 ± 0.24 a	0.48 ± 0.45 a
26	0.19 ± 0.05 a	0.17 ± 0.06 a	0.30 ± 0.35 a	0.45 ± 0.38 a	0.25 ± 0.12 a	0.38 ± 0.20 a	0.29 ± 0.33 a	0.25 ± 0.17 a	0.36 ± 0.27 a	0.26 ± 0.19 a

^aDifferent letters (a,b) in the same row of each pork product indicate significant differences (P < 0.05). Bold figures indicate that the band relative intensities changed significantly after βME treatment of the same pork product (P < 0.05).