Table 2.
FZ | RF | RT | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
%LC | M ± SD | WLC | %LC | M ± SD | WLC | %LC | M ± SD | WLC | |||
BL | 99.2 100.8 101.3 | 100.4 ± 1.1 | 3/3 | 99.2 100.8 101.3 | 100.4 ± 1.1 | 3/3 | 99.2 100.8 101.3 | 100.4 ± 1.1 | 3/3 | ||
30 d | 111.7 96.6 108.5 | 105.6 ± 8.0 | 2/3 | 101.8 99.8 99.8 | 100.5 ± 1.2 | 3/3 | 99.3 98.6 99.2 | 99.0 ± 0.4 | 3/3 | ||
60 d | 100.5 97.7 104.7 | 101.0 ± 3.5 | 3/3 | 100.3 103.5 100.7 | 101.5 ± 1.7 | 3/3 | 99.1 98.3 99.6 | 99.0 ± 0.7 | 3/3 | ||
90 d | 98.6 98.3 98.3 | 98.4 ± 0.2 | 3/3 | 97.7 98.6 98.2 | 98.1 ± 0.5 | 3/3 | 95.4 95.5 96.1 | 95.7 ± 0.4 | 3/3 | ||
180 d | 96.6 78.9 91.6 | 89.0 ± 9.1 | 2/3 | 95.9 98 98.2 | 97.4 ± 1.3 | 3/3 | 95.8 95.5 94 | 95.1 ± 1.0 | 3/3 | ||
M ± SD = mean ± SD. WLC = within 90% to 110% of labeled claim. FZ = frozen. RF = refrigerated. RT = room temperature. BL = baseline. |