Table 2. Approximate compositions of marinated pork loin prepared by adding grape pomace

Treatments¹⁾	(%)

	Moisture	Protein	Fat	Ash
CON	72.77±0.64^c	22.22±0.80^a	3.90±0.43^a	1.09±0.06^a
T1	74.27±0.18^b	21.19±0.12^abc	3.77±0.06^ab	0.75±0.02^bc
T2	73.66±0.27^b	21.82±1.10^ab	3.71±0.90^abc	0.80±0.03^b
T3	75.63±0.63^a	20.74±0.38^bc	3.00±0.20^bc	0.61±0.06^d
T4	76.07±0.28^a	20.27±0.34^bc	2.93±0.08^c	0.72±0.06^bc
T5	75.56±0.26^a	20.86±0.29^c	2.90±0.15^c	0.66±0.05^cd