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

Table 2

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

Treatments^(1)	pH	Color
		-value	-value	-value	H°^(2)	^(3)	^(4)
Control (−)	5.95 ± 0.01^b	75.45 ± 0.13^a	6.00 ± 0.15^f	7.13 ± 0.25^b	49.92 ± 0.69^b	—	—
Control (+)	6.01 ± 0.00^a	72.45 ± 0.11^b	8.36 ± 0.08^c	5.19 ± 0.04^e	31.83 ± 0.38^e	4.28 ± 0.14^d	3.06 ± 0.10^c
PC	5.79 ± 0.00^de	73.02 ± 0.04^b	9.95 ± 0.03^a	6.98 ± 0.04^b	35.05 ± 0.46^d	4.64 ± 0.31^d	3.95 ± 0.17^b
I3	5.93 ± 0.02^b	59.71 ± 0.55^e	3.99 ± 0.18^g	8.71 ± 0.06^a	65.39 ± 1.28^a	15.95 ± 0.35^a	2.56 ± 0.22^d
I6	5.92 ± 0.02^b	69.78 ± 0.31^c	7.19 ± 0.16^e	6.48 ± 0.15^c	42.03 ± 1.07^b	5.83 ± 0.35^c	1.36 ± 0.20^f
I9	5.86 ± 0.02^c	72.37 ± 0.32^b	7.86 ± 0.09^d	6.45 ± 0.12^c	39.40 ± 0.58^c	3.66 ± 0.14^e	1.98 ± 0.10^e
I12	5.82 ± 0.02^d	74.63 ± 0.15^a	8.00 ± 0.08^d	6.24 ± 0.29^cd	37.95 ± 1.60^d	2.34 ± 0.26^f	2.19 ± 0.18^d
I24	5.78 ± 0.00^e	75.01 ± 0.12^a	9.54 ± 0.04^b	5.86 ± 0.06^d	31.56 ± 0.26^e	3.79 ± 0.32^e	3.76 ± 0.06^b
I48	5.76 ± 0.00^f	68.48 ± 0.16^d	10.10 ± 0.06^a	4.25 ± 0.02^f	22.82 ± 0.12^f	8.58 ± 0.21^b	5.01 ± 0.08^a
SEM	0.01	0.21	0.10	0.12	0.72	0.23	0.12

All values are mean ± standard error of three replicates (n = 3). ^a–gMeans 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⁾; .