Table 1.
Changes in the water holding capacity 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)
			0	2	4	6	8	10
Water holding capacity (%)	Control (fresh)	15	62.44±1.681)Ab2)	62.11±1.90ABb	65.56±0.69Aa	-	-	-
		4	62.44±1.68Aa	60.44±0.84ABa	66.00±0.58Ab	68.64±0.67Aa	70.11±0.84Aa	70.22±1.35Aa
		-1.5	62.44±1.68Aab	60.67±1.65Bb	62.44±1.54Bab	64.11±1.84Ba	65.00±1.53Ba	65.56±1.50Ba
	Frozen thawed	15	61.44±1.67Ab	62.44±1.35ABb	66.67±1.00Aa	-	-	-
		4	61.44±1.67Ac	63.56±1.17Ac	67.11±1.17Ab	68.56±2.01Ab	69.44±1.34Aab	71.44±1.22Aa
		-1.5	61.44±1.67Abc	60.89±1.26ABbc	60.22±1.41Cc	61.00±1.73Cbc	63.44±0.84Bab	64.22±1.55Ba

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