Table 3. pH and total loss (%) of the enhanced beef during storage at 4°C

Treatment1) Storage days SEM
1 5 10
pH
 Enhancement
  Control 5.57 5.59 5.56b 0.018
  Enhanced beef 5.62 5.60 5.64a 0.024
  SEM 0.041 0.036 0.036
 Source
  EBS 5.56 5.56 5.57b 0.013
  EBW 0.2 5.65 5.60 5.64a 0.030
  EBW 0.5 5.65y 5.65y 5.70ax 0.018
  SEM 0.038 0.037 0.024
Total loss (%)
 Enhancement
  Control 31.61bx 29.90by 30.50bxy 0.481
  Enhanced beef 38.64ax 34.34ay 35.21ay 0.876
  SEM 1.145 1.125 1.032
 Source
  EBS 37.58x 34.61y 36.03xy 1.143
  EBW 0.2 40.32x 34.27y 35.16y 1.618
  EBW 0.5 38.02 34.16 34.43 1.594
  SEM 1.200 1.543 1.366
Control: no enhanced beef; EBS: the enhanced beef by 0.5% (w/w) sodium chloride; EBW 0.2: the enhanced beef by 0.5% (w/w) sodium chloride and 0.2% (w/w) powder of winter mushroom juice; EBW 0.5: the enhanced beef by 0.5% (w/w) sodium chloride and 0.5% (w/w) powder of winter mushroom juice.
Different letters in the same column indicate significant differences between means (p < 0.05).
Different letters in the same row indicate significant differences between means (p < 0.05).
SEM, standard error of the least square mean.