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.