Table 4 % myoglobin denaturation and pH of traditional meat product during refrigerated & ambient storage

Refr.

% myoglobin denaturation

C

48.4 ± 1.22^eP

54.3 ± 1.16^dP

59.6 ± 0.72^cP

64.2 ± 3.19^bP

69.9 ± 2.29^aP

SDA

17.7 ± 2.12^eS

24.5 ± 2.17^dS

36.2 ± 1.19^cS

47.6 ± 1.25^bS

51.2 ± 1.29^aS

PL

21.9 ± 0.95^eQ

29.7 ± 0.38^dQ

41.4 ± 0.84^cQ

53.8 ± 1.54^bQ

58.5 ± 3.31^aQ

CL

19.2 ± 1.21^eR

27.9 ± 0.72^dR

38.6 ± 0.62^cR

49.3 ± 2.06^bR

54.9 ± 1.54^aR

pH

C

5.65 ± 0.09^eP

5.71 ± 0.02^dP

5.83 ± 0.04^cP

5.96 ± 0.06^bP

6.39 ± 0.09^aP

SDA

4.18 ± 0.02^eS

4.33 ± 0.03^dS

4.61 ± 0.03^cS

4.90 ± 0.04^bS

5.44 ± 0.01^aS

PL

4.35 ± 0.03^eQ

4.56 ± 0.03^dQ

4.78 ± 0.05^cQ

5.14 ± 0.03^bQ

5.63 ± 0.03^aQ

CL

4.26 ± 0.01^eR

4.44 ± 0.01^dR

4.70 ± 0.01^cR

5.09 ± 0.02^bR

5.51 ± 0.04^aR

Amb.

% myoglobin denaturation

C

53.0 ± 0.49^eP

57.6 ± 0.51^dP

65.3 ± 0.36^cP

71.7 ± 0.81^bP

78.4 ± 0.72^aP

SDA

24.3 ± 1.27^eS

33.9 ± 2.49^dS

41.6 ± 1.25^cS

53.9 ± 1.42^bS

61.7 ± 0.92^aS

PL

29.5 ± 1.49^eQ

38.2 ± 1.33^dQ

47.9 ± 2.28^cQ

59.6 ± 1.39^bQ

68.1 ± 1.57^aQ

CL

26.8 ± 2.12^eR

36.6 ± 2.21^dR

45.1 ± 1.36^cR

56.9 ± 2.27^bR

65.3 ± 2.31^aR

pH

C

5.93 ± 0.08^eP

6.11 ± 0.03^dP

6.34 ± 0.05^cP

6.51 ± 0.02^bP

6.82 ± 0.04^aP

SDA

4.35 ± 0.02^eS

4.56 ± 0.04^dS

4.69 ± 0.03^cS

5.23 ± 0.04^bS

5.95 ± 0.01^aR

PL

4.57 ± 0.01^eQ

4.78 ± 0.03^dQ

4.90 ± 0.03^cQ

5.67 ± 0.09^bQ

6.19 ± 0.02^aQ

CL

4.43 ± 0.03^eR

4.64 ± 0.01^dR

4.76 ± 0.02^cR

5.47 ± 0.05^bR

5.83 ± 0.03^aS