Table 2. Change in pH values of pork patties with added brown soybean extract during refrigerated storage for 15 d

Traits	Storage periods (d)	CON	Treatments¹⁾
Traits	Storage periods (d)	CON	ASC-0.05	BE-0.05	BE-0.1	BE-0.2
pH	0	6.17±0.03^Ab	6.12±0.02^Ac	6.17±0.01^Ab	6.18±0.01^Ab	6.22±0.01^Aa
	3	6.08±0.01^Bc	6.04±0.01^Bd	6.07±0.01^Bc	6.10±0.02^Bb	6.13±0.01^Ba
	7	6.01±0.02^Cc	6.02±0.01^Bc	6.07±0.01^Bb	6.11±0.02^Ba	6.12±0.01^Ca
	10	5.98±0.01^Cb	5.93±0.01^Cc	6.01±0.01^Ca	5.98±0.01^Cb	6.02±0.01^Da
	15	5.89±0.05^Db	5.90±0.02^Db	5.95±0.01^Da	5.98±0.01^Ca	5.99±0.01^Ea