Table 1.
Color hanges in quality of pork sir loins during freezing-thawing

Thawing methods	Thawing loss (%)	pH	VBN (mg%)	TBA (MDA mg/kg)	Total aerobic bacteria (log CFU/g)
Fresh meat	-	5.67±0.01)b2)	5.21±0.34^a	0.17±0.02^ab	1.72±0.32^a
Tap water	1.87±0.07^b	5.66±0.05^b	6.13±0.70^a	0.18±0.04^a	1.55±0.61^a
0 kHz	2.31±0.28^ab	5.71±0.03^b	5.88±1.03^a	0.22±0.04^a	1.94±0.55^a
132 kHz	2.58±0.21^a	5.69±0.05^b	6.30±1.07^a	0.14±0.05^b	1.89±0.82^a
580 kHz	3.03±0.43^a	5.70±0.04^b	6.14±0.64^a	0.23±0.04^a	1.69±0.37^a
1,000 kHz	2.39±0.26^ab	5.82±0.05^a	6.56±1.07^a	0.23±0.02^a	1.43±0.51^ab

The values represent mean±SD (n=6).
Different superscripts within each column indicate significant differences at p<0.05 by Duncan’s multiple range test.