Table 2. The pH values of raw pork patties containing various levels of persimmon peel extract (PPE) during chilled storage for 12 days
| Treatments1) | Storage (d) |
|
| 1 | 4 | 7 | 10 | 12 |
| Control | 5.81±0.052)Ab | 5.79±0.01Ab | 5.82±0.04Ab | 5.91±0.09Aa | 5.86±0.04Aa |
| PPE-0.05 | 5.66±0.05Bb | 5.70±0.06Bb | 5.80±0.06Aa | 5.81±0.06Ba | 5.81±0.06Aa |
| PPE-0.1 | 5.59±0.06Cb | 5.65±0.08Bb | 5.81±0.04Aa | 5.83±0.04ABa | 5.80±0.09Aa |
| PPE-0.2 | 5.62±0.04BCc | 5.62±0.03Bc | 5.79±0.02ABb | 5.90±0.03Aa | 5.83±0.06Aab |
| As-0.05 | 5.62±0.05BCd | 5.69±0.03Bc | 5.74±0.03Bb | 5.87±0.02ABa | 5.69±0.04Bc |
| BHT-0.01 | 5.61±0.04BCc | 5.63±0.04Bc | 5.74±0.04Bb | 5.89±0.04ABa | 5.87±0.03Aa |