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

Table 3

Means of sensory attribute ratings of Kaeb Moo samples using 150 mm scale.

Storage time (days)	Rancidity			Crispness
	T1	T2	T3	T1	T2	T3
1	5.0 ± 1.4^i,B	10.3 ± 1.3^j,A	9.0 ± 2.3^j,A	51.5 ± 1.9^a,A	51.8 ± 2.5^a,A	53.0 ± 3.6^a,A
4	10.1 ± 1.4^h,B	19.9 ± 3.4^i,A	22.3 ± 2.6^i,A	51.4 ± 1.7^a,A	51.5 ± 2.3^a,A	50.9 ± 2.1^a,A
7	11.0 ± 1.6^h,C	29.5 ± 1.4^h,B	32.1 ± 2.4^h,A	50.8 ± 1.6^a,A	49.7 ± 1.7^a,A	49.8 ± 1.4^a,A
10	14.9 ± 2.0^g,C	33.8 ± 1.7^g,B	38.3 ± 2.6^g,A	50.2 ± 0.9^a,A	46.5 ± 2.3^b,B	45.7 ± 1.9^b,B
13	21.4 ± 1.8^f,A	41.8 ± 2.3^f,B	50.3 ± 2.8^f,C	45.3 ± 1.2^b,A	40.2 ± 2.5^c,B	40.6 ± 1.5^c,B
16	25.9 ± 1.4^e,C	51.6 ± 2.2^e,B	60.4 ± 1.6^e,A	43.5 ± 3.0^bc,A	40.3 ± 1.7^c,B	39.8 ± 1.2^c,B
19	30.7 ± 1.4^d,C	61.5 ± 3.6^d,B	71.2 ± 2.4^d,A	41.1 ± 1.1^cd,A	40.5 ± 2.8^c,A	39.2 ± 1.7^c,A
22	41.8 ± 1.9^c,C	70.2 ± 3.3^c,B	79.3 ± 2.9^c,A	40.8 ± 1.9^d,A	40.0 ± 3.6^c,A	39.7 ± 1.4^c,A
25	41.7 ± 1.8^c,D	81.0 ± 3.3^b,B	88.1 ± 2.0^b,C	39.6 ± 1.3^d,A	29.5 ± 2.3^d,B	26.6 ± 3.1^d,C
28	46.0 ± 1.8^b,C	89.3 ± 3.2^a,B	92.3 ± 2.5^a,A	35.2 ± 1.8^e,A	23.8 ± 1.6^e,B	24.7 ± 3.7^de,B
31	53.6 ± 3.3^a,B	92.1 ± 2.6^a,A	93.0 ± 2.1^a,A	34.3 ± 1.7^e,A	22.6 ± 2.2^e,B	23.2 ± 2.7^e,B

T1 represents samples prepared in-house and T2 and T3 represent samples purchased from two local producers. Data shown are means ± standard deviations (N = 11). Different small letters in the same column are significantly different (P < 0.05). Different capital letters in the same row of each attributes are significantly different (P < 0.05).