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

Table 4

Changes of sensory evaluation of cooked cured pork loin with spinach juice and different incubating time.

Treatments^(1)	Color	Flavor	Chewiness	Overall acceptability
Control (−)	5.50 ± 1.20^c	6.38 ± 0.92^b	7.13 ± 0.64	6.38 ± 0.92^b
Control (+)	8.38 ± 0.52^a	7.38 ± 0.52^a	7.50 ± 0.76	7.38 ± 0.52^a
PC	7.50 ± 1.20^ab	6.00 ± 1.07^bc	6.88 ± 0.35	5.88 ± 0.83^bc
I3	5.00 ± 1.20^c	5.50 ± 0.93^bc	6.88 ± 0.35	5.63 ± 0.92^bc
I6	5.25 ± 1.04^c	5.63 ± 1.19^bc	6.87 ± 0.83	5.63 ± 1.19^bc
I9	5.87 ± 0.83^c	5.88 ± 0.64^bc	6.88 ± 0.35	5.88 ± 0.64^bc
I12	6.00 ± 0.76^c	6.38 ± 0.74^b	7.00 ± 0.53	5.38 ± 0.74^c
I24	7.25 ± 0.71^b	6.13 ± 0.64^bc	7.00 ± 0.76	6.25 ± 0.89^b
I48	7.75 ± 1.04^ab	3.87 ± 0.99^d	6.87 ± 0.83	4.00 ± 1.07^d
SEM	0.17	0.16	0.07	0.15

All values are mean ± standard deviation of three replicates (n = 9). ^a–dMeans within a column with different letters are significantly different (). ⁽¹⁾The difference between treatments was reported in the Materials and Methods section.