Table 4 Changes of pH, Hunter color values, VBN and microbial counts of raw pork patties with OTP powders during storage at 4℃ for 14 d

	Parameters¹⁾
	pH	Hunter L	Hunter a	Hunter b	VBN	TPC	VRB
Treatment²⁾
CTL	5.82^a	55.2^ab	8.55^b	8.17^b	12.7^a	4.14^a	3.81^a
REF	5.85^a	54.1^ab	9.82^ab	8.04^b	11.2^b	4.33^a	3.78^a
T60	5.62^b	57.4^a	11.4^a	10.9^ab	11.5^b	4.30^a	3.61^a
T80	5.70^b	53.2^b	12.2^a	12.3^a	11.2^b	4.39^a	3.70^a
T100	5.63^b	49.4^c	10.8^ab	12.1^a	11.4^b	4.17^a	3.78^a
Storage day
0	5.64^c	52.3^bc	14.1^a	10.4^a	10.6^b	2.30^d	<2^d
3	5.65^bc	51.8^c	12.6^a	12.2^a	10.7^b	2.45^d	<2^d
7	5.69^bc	54.1^abc	10.1^b	9.76^a	11.2^b	3.78^c	3.01^c
10	5.74^b	55.7^ab	7.85^b	9.17^a	12.3^a	6.06^b	5.55^b
14	5.91^a	55.9^a	8.14^b	9.98^a	13.3^a	6.75^a	6.13^a