Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

Table 1

Effect of E-beam treatment on the water holding capacity (WHC) of marinated pork loin following treatment and 8 days of storage at 4 and 8°C.

Doses	Day 0	Day 8 (4°C)	Day 8 (8°C)
0 kGy	41.37 ± 2.7^b	54.32 ± 1.8^a	51.95 ± 0.99^a
1 kGy	51.37 ± 8.15^a	36.64 ± 6.9^b	34.34 ± 6.48^b
2 kGy	48.32 ± 1.78^a	43.51 ± 3.2^b	33.06 ± 7.17^b

^a,bValues at the same column with different letters indicate significant differences (𝑃<0.05).