Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”

Table 2

Chemical and physical properties of Kaeb Moo samples.

Storage time

Moisture content (%wb)

Malondialdehyde content (µg·g^−1)

Hardness (kgf)

Linear distance (kg·s)

T1

T2

T3

T1

T2

T3

T1

T2

T3

T1

T2

T3

Day 1

1.65 ± 0.04^g,B

1.62 ± 0.05^f,B

1.90 ± 0.11^f,A

0.050 ± 0.009^f,B

0.224 ± 0.017^d,A

0.255 ± 0.060^d,A

12.34 ± 1.54^a,A

12.70 ± 1.84^a,A

12.23 ± 2.58^b,A

72.12 ± 5.65^a,A

67.84 ± 3.95^a,A

73.71 ± 2.93^a,A

Day 4

2.35 ± 0.03^f,B

2.76 ± 0.03^e,A

2.60 ± 0.18^e,AB

0.140 ± 0.017^ef,B

0.279 ± 0.043^d,A

0.273 ± 0.034^d,AB

13.59 ± 2.12^a,A

12.58 ± 2.28^a,A

13.97 ± 2.57^ab,A

71.71 ± 8.20^a,A

67.28 ± 6.89^a,A

67.55 ± 7.18^ab,A

Day 7

2.39 ± 0.09^ef,B

2.89 ± 0.16^e,A

2.77 ± 0.19^e,AB

0.231 ± 0.008^de,B

0.375 ± 0.042^cd,A

0.393 ± 0.035^d,A

12.75 ± 2.09^a,A

11.34 ± 1.95^a,A

13.25 ± 2.92^ab,A

73.90 ± 9.33^a,A

61.72 ± 7.44^ab,A

65.48 ± 6.65^abc,A

Day 10

2.47 ± 0.19^ef,B

3.05 ± 0.12^e,A

2.98 ± 0.20^e,A

0.255 ± 0.009^cde,B

0.424 ± 0.009^cd,A

0.454 ± 0.051^d,A

11.77 ± 2.48^a,A

12.34 ± 2.95^a,A

12.83 ± 2.86^ab,A

71.80 ± 4.10^a,A

52.72 ± 4.94^bc,B

58.20 ± 6.74^bcd,B

Day 13

2.69 ± 0.07^e,B

3.79 ± 0.17^d,A

3.48 ± 0.14^d,A

0.303 ± 0.026^bcd,B

0.460 ± 0.085^cd,A

0.472 ± 0.009^d,A

12.04 ± 1.10^a,A

13.68 ± 1.21^a,A

13.71 ± 2.40^ab,A

72.58 ± 7.23^a,A

46.19 ± 3.15^cd,B

52.48 ± 8.68^cde,B

Day 16

3.33 ± 0.05^d,B

4.05 ± 0.04^cd,A

4.10 ± 0.14^c,A

0.333 ± 0.051^bcd,B

0.587 ± 0.068^bc,A

0.526 ± 0.034^d,AB

14.05 ± 2.77^a,A

13.52 ± 2.74^a,A

15.19 ± 2.77^ab,A

71.94 ± 3.52^a,A

40.30 ± 3.27^de,C

49.35 ± 6.34^de,B

Day 19

3.82 ± 0.03^c,C

4.47 ± 0.01^bc,A

4.16 ± 0.12^c,B

0.339 ± 0.043^bcd,B

0.762 ± 0.009^b,A

0.918 ± 0.111^c,A

14.17 ± 2.60^a,AB

11.84 ± 2.16^a,B

15.97 ± 2.35^ab,A

65.01 ± 8.03^a,A

39.12 ± 6.24^de,B

48.35 ± 7.89^de,B

Day 22

3.96 ± 0.17^c,B

4.48 ± 0.26^bc,A

4.38 ± 0.04^bc,AB

0.387 ± 0.008^abc,B

1.118 ± 0.137^a,A

1.220 ± 0.094^bc,A

11.47 ± 2.68^a,B

14.28 ± 1.84^a,AB

17.00 ± 3.11^a,A

62.48 ± 8.03^a

36.52 ± 6.72^de

45.71 ± 9.23^de

Day 25

3.97 ± 0.18^c,B

4.67 ± 0.22^ab,A

4.37 ± 0.11^bc,AB

0.345 ± 0.051^bcd,B

1.116 ± 0.077^a,A

1.425 ± 0.162^ab,A

11.82 ± 2.85^a,B

12.69 ± 2.10^a,AB

15.96 ± 3.08^ab,A

58.78 ± 8.22^ab,A

35.32 ± 4.85^de,B

44.61 ± 7.52^e,B

Day 28

4.50 ± 0.12^b,A

4.69 ± 0.12^ab,A

4.71 ± 0.10^ab,A

0.424 ± 0.077^ab,B

1.232 ± 0.025^a,A

1.455 ± 0.137^ab,A

13.62 ± 2.91^a,A

14.40 ± 2.66^a,A

16.41 ± 2.12^ab,A

46.20 ± 7.48^bc,A

32.74 ± 5.10^e,B

41.38 ± 8.31^e,AB

Day 31

4.96 ± 0.17^a,A

5.02 ± 0.15^a,A

5.04 ± 0.20^a,A

0.496 ± 0.009^a,C

1.166 ± 0.119^a,B

1.606 ± 0.077^a,A

15.21 ± 1.11^a,A

14.29 ± 2.56^a,A

15.12 ± 2.45^ab,A

37.55 ± 6.47^c,A

33.34 ± 4.60^e,A

39.63 ± 5.47^e,A

T1 represents samples prepared in-house and T2 and T3 represent samples purchased from two local producers. Data shown are means ± standard deviation (moisture and malondialdehyde contents N = 3, hardness N = 15, and linear distance N = 30). Different small letters in the same column are significantly different (P < 0.05). Different capital letters in the same row of each property are significantly different (P < 0.05).