Table 3. pH and shear force during ripening of grape pomace marinated pork loin

Items	Aging time (h)	Treatments¹⁾

		CON	T1	T2	T3	T4	T5
pH	3	5.86±0.00^a	5.60±0.02^c	5.56±0.02^d	5.59±0.00^cd	5.65±0.01^b	5.59±0.02^cd
	24	5.83±0.00^a	5.18±0.01^e	4.97±0.01^f	5.49±0.01^b	5.37±0.00^c	5.30±0.01^d
	48	5.75±0.01^a	5.19±0.01^e	5.17±0.03^e	5.57±0.01^b	5.48±0.02c	5.30±0.01^d
Shear force (kg)	3	1.46±0.16^b	1.67±0.23^ab	1.58±0.12^ab	1.99±0.47^a	1.74±0.44^ab	1.96±0.08^a
	24	1.47±0.13^bc	1.63±0.20^ab	1.43±0.09^b	1.84±0.09^a	1.56±0.35^b	1.88±0.15^a
	48	1.47±0.22^b	1.75±0.20^a	1.50±0.18^b	1.63±0.07^ab	1.51±0.08^b	1.74±0.12^a