Table 2.
Changes in TVBN and TBARS of fresh and frozen-thawed pork loins dur ing storage at -1.5, 4, and 15°C

Parameter	Treatment	Storage temperature (°C)	Storage period (day)
Parameter	Treatment	Storage temperature (°C)	0	2	4	6	8	10
TVBN (mg N/100 g)	Control (fresh)	15	7.84±0.991)^Ac2)	9.95±0.89^Ab	15.70±0.80^Aa	-	-	-
		4	7.84±0.99^Ad	9.67±0.92^Ac	10.74±0.93^Cbc	11.50±0.53^Ab	13.18±0.55^Aa	13.78±0.53^Aa
		-1.5	7.84±0.99^Ad	9.41±0.48^Ac	9.54±0.71^Dc	9.62±0.48^Bbc	10.81±0.63^Bab	10.88±0.61^Ca
	Frozen thawed	15	7.44±0.61^Ab	8.00±0.96^Bb	12.29±0.43^Ba	-	-	-
		4	7.44±0.61^Ad	7.72±0.49^Bcd	8.76±0.28^DEc	10.34±0.49^Bb	11.19±1.28^Bab	12.14±0.25^Ba
		-1.5	7.44±0.61^Ab	7.54±0.42^Bb	7.68±0.35^Eb	8.31±0.48^Cb	10.25±0.29^Ba	10.27±0.58^Ca
	TBARS (mg MDA/kg)	Control (fresh)	15	0.18±0.03^Aa	0.19±0.01^ABa	0.20±0.01^Aa	-	-	-
4			0.18±0.03^Ac	0.18±0.02^Bc	0.19±0.02^Abc	0.20±0.01^Abc	0.22±0.01^Aab	0.24±0.02^Aa
-1.5			0.18±0.03^Aa	0.18±0.01^Ba	0.18±0.01^Aa	0.18±0.02^Aa	0.18±0.01^Ba	0.18±0.02^Ba
Frozen thawed		15	0.18±0.01^Aa	0.22±0.03^Aa	0.21±0.02^Aa	-	-	-
		4	0.18±0.01^Ab	0.18±0.02^Bb	0.18±0.01^Ab	0.20±0.02^Ab	0.18±0.02^Aa	0.25±0.01^Aa
		-1.5	0.18±0.01^Aa	0.17±0.02^Ba	0.18±0.02^Aa	0.18±0.02^Aa	0.18±0.01^Ba	0.17±0.02^Ba

Each value is mean±SD.
Mean values in the same column (A-E) or row (a-d) followed by different letters are significantly different according to Duncan’s multiple range test (p<0.05).