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

Table 3

Changes of VBN and TBARS of cooked cured pork loin with spinach juice and different incubating periods.

Treatments^(1)	VBN (mg/100 g)	TBARS (mg MD/kg)
Control (−)	12.27 ± 0.55^c	0.68 ± 0.01^a
Control (+)	12.24 ± 0.52^c	0.11 ± 0.01^fg
PC	15.83 ± 0.32^b	0.09 ± 0.01^g
I3	14.95 ± 0.38^b	0.28 ± 0.01^b
I6	15.09 ± 0.32^b	0.26 ± 0.01^c
I9	15.38 ± 0.37^b	0.24 ± 0.01^d
I12	15.28 ± 0.32^b	0.20 ± 0.01^e
I24	17.18 ± 0.63^a	0.11 ± 0.01^f
I48	17.54 ± 0.36^a	0.06 ± 0.01^h
SEM	0.42	0.01

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