Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

Table 1

Changes of pH and color of raw cured pork loin with spinach juice and different incubating periods.

Treatments^(1)	pH	Color
		-value	-value	-value	H°^(2)	^(3)	^(4)
Control (−)	5.69 ± 0.01^a	48.75 ± 0.22^b	5.18 ± 0.22^e	2.90 ± 0.28^e	29.24 ± 1.58^e	—	—
Control (+)	5.66 ± 0.02^b	47.29 ± 0.40^bc	7.10 ± 0.19^a	5.08 ± 0.22^ab	35.58 ± 0.60^c	3.25 ± 0.82	2.90 ± 0.49^ab
PC	5.65 ± 0.01^bc	47.26 ± 0.75^bc	5.90 ± 0.03^cd	4.47 ± 0.27^bc	37.15 ± 1.56^a	2.28 ± 0.42	1.73 ± 0.20^c
I3	5.66 ± 0.00^b	46.59 ± 1.05^c	5.38 ± 0.18^de	3.61 ± 0.30^de	33.86 ± 1.75^c	2.28 ± 1.08	0.74 ± 0.18^d
I6	5.66 ± 0.00^b	47.87 ± 0.42^bc	5.42 ± 0.11^de	3.42 ± 0.13^e	32.25 ± 0.70^d	1.05 ± 0.46	0.57 ± 0.22^d
I9	5.64 ± 0.00^bc	48.32 ± 0.56^bc	5.63 ± 0.11^cde	4.17 ± 0.19^cd	36.53 ± 0.87^b	1.41 ± 0.62	1.35 ± 0.36^cd
I12	5.63 ± 0.00^bc	48.80 ± 0.48^b	6.18 ± 0.11^bc	4.30 ± 0.28^cd	34.83 ± 1.22^c	1.72 ± 0.55	1.72 ± 0.23^c
I24	5.63 ± 0.00^c	49.09 ± 0.40^b	6.48 ± 0.13^b	4.44 ± 0.12^bc	34.42 ± 1.75^c	2.04 ± 0.51	2.02 ± 0.29^b
I48	5.52 ± 0.01^d	51.62 ± 0.53^a	7.18 ± 0.36^a	5.74 ± 0.31^a	38.64 ± 0.96^a	4.51 ± 0.85	3.47 ± 0.43^a
SEM	0.01	0.53	0.16	0.23	1.22	0.59	0.27

All values are mean ± standard error of three replicates (n = 3). ^a–eMeans within a column with different letters are significantly different (). ⁽¹⁾The difference between treatments was reported in the Materials and Methods section. ⁽²⁾H°; arctan (/). ⁽³⁾; . ⁽⁴⁾; .