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.

DosesDay 0Day 8 (4°C)Day 8 (8°C)

0 kGy41.37 ± 2.7b54.32 ± 1.8a51.95 ± 0.99a
1 kGy51.37 ± 8.15a36.64 ± 6.9b34.34 ± 6.48b
2 kGy48.32 ± 1.78a43.51 ± 3.2b33.06 ± 7.17b

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