Table 2. Change in pH, VBN, and TBARS of cylindrical pork loin treated with different thawing conditions

Parameter	Thawing treatment
	Control	FC		WI		Curved-electrode RF
		4°C	20°C	4°C	20°C	1000 W	1500 W
pH	5.90±0.09	5.83±0.11	5.86±0.13	5.80±0.09	5.94±0.16	5.83±0.08	5.74±0.11
VBN (mg N/100 g)	12.08±1.66ab1	10.79±0.21bc	10.06±0.31c	11.49±1.22bc	13.39±1.43a	10.30±0.35bc	10.80±0.26bc
TBARS (mg malonaldehyde/kg)	0.04±0.01	0.03±0.01	0.04±0.02	0.04±0.01	0.05±0.01	0.05±0.03	0.05±0.02