The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

Table 2

Assessment of physicochemical quality of dry fermented loins (means ± standard deviations).

Variants/storage time (days)	Kinds of samples
	P0	P1	P2
pH
0, after ripening
180
ORP [mV]
0, after ripening
180
TBARS [mg MDA/kg]
0, after ripening
180
Colour parameters
0, after ripening
180
0, after ripening
180
0, after ripening
180
Total change of color

Means in the same row with different lowercase letters are significantly different ().
Means in the same column with different capital letters are significantly different ().
ORP: oxidation-reduction potential; TBARS: thiobarbituric acid reacting substances; MDA: malondialdehyde; : redness value; : yellowness value; : lightness value.