Table 2
Effects of injection with plasma protein solution on pH and cooking loss (%) in porcine longissimus muscle, during cold storage

Treatments¹⁾		Storage (days)
Treatments¹⁾		1	3	7
pH	C	5.67 ± 0.02^Aa	5.68 ± 0.02^Aa	5.64 ± 0.01^Ab
	T1	5.54 ± 0.04^B	5.53 ± 0.03^B	5.48 ± 0.02^B
	T2	5.45 ± 0.02^C	5.47 ± 0.01^C	5.42 ± 0.05^C
	T3	5.54 ± 0.01^Ba	5.45 ± 0.01^Cb	5.46 ± 0.01^BCb
	T4	5.69 ± 0.03^Aa	5.71 ± 0.02^Aa	5.63 ± 0.01^Ab
Cooking loss (%)	C	40.21 ± 0.26^Ca	38.22 ± 0.14^Bc	38.95 ± 0.82^Bab
	T1	46.91 ± 1.64^A	43.65 ± 0.48^A	41.72 ± 2.26^AB
	T2	45.96 ± 1.64^AB	44.13 ± 0.35^A	44.00 ± 0.86^A
	T3	41.75 ± 2.17^BC	39.25 ± 2.64^B	40.95 ± 0.26^AB
	T4	41.89 ± 2.68^BC	43.41 ± 1.67^A	42.19 ± 0.91^AB