The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking

Table 2

Total lipid content (%), cholesterol content (mg/100 g), proximate analysis (%), pH, expressible drip (%), and cooking loss (%) of raw pork loin.

Treatment	RC	RW	SEM	value
Total lipid	2.66^a	2.43^b	0.06	0.05
Cholesterol	59.19^a	53.42^b	1.54	0.05
Moisture	73.34	73.44	0.358	0.795
Ash	1.26	1.25	0.033	0.775
Crude protein	23.22^b	24.78^a	0.115	0.001
Crude fat	0.95^a	0.79^b	0.038	0.05
pH	5.72	5.75	0.013	0.107
Expressible drip	41.93	40.08	1.013	0.106
Cooking loss	29.20^a	27.52^b	0.595	0.05

RC, raw control diet pork loin; RW, raw whey-fed pork loin. SEM : standard error of the mean. ^a,bMeans within a row with different letters are significantly different ().