Table 3. Effects of fermented spinach extracts on VBN and TBARS of cooked cured pork loins
Treatments
1)
VBN (mg%)
TBARS (mg MA/kg)
Control (−)
5.57±0.13
a
1.48±0.02
a
Control (+)
4.51±0.15
c
0.12±0.05
e
T1
5.61±0.29
a
0.36±0.03
b
T2
5.59±0.25
a
0.23±0.02
c
T3
5.08±0.43
b
0.18±0.02
d