Table 2. The pH values and water holding capacity, and cooking yield of pork loin injected with three different commercial collagen mixtures

Traits		Control	Type of commercial collagen mixture
Traits		Control	CM-A	CM-B	CM-C
pH	Raw	5.79±0.01^by	5.70±0.02^by	5.91±0.02^ay	5.73±0.01^by
	Cooked	5.92±0.02^bx	5.92±0.02^bx	6.13±0.01^ax	5.95±0.01^bx
Water holding capacity (%)		31.09±1.35^c	52.73±3.52^b	52.41±3.67^b	62.63±2.46^a
Cooking yield (%)		75.52±0.92^a	78.70±0.52^b	80.10±1.68^b	81.62±1.29^b

All values are mean±SE of four replicates.
Values with different superscript letters within the same row differ significantly (p<0.05).
Values with different superscript letters within the same column differ significantly (p<0.05).
Control, samples injected with no collagen mixture; CM-A, samples injected with commercial collagen mixture A; CM-B, samples injected with commercial collagen mixture B; CM-C, samples injected with commercial collagen mixture C.