Table 6. Thiobarbituric acid reactive substances contents of thawed pork neck and chicken leg meat according to various freezing temperatures and storage periods

TBARS (mg malondialdehyde/kg)
Sample	Storage temperature (°C)	Storage period (mon)
Sample	Storage temperature (°C)	Control	0.5	1	3	4	5	6
Pork neck	−18	0.289±0.02^a	0.261±0.03^abc	0.219±0.01^cB	0.222±0.04^bc	0.255±0.01^abc	0.257±0.01^abc	0.263±0.02^ab
	−50	0.289±0.02^a	0.298±0.04^a	0.243±0.01^bcA	0.216±0.01^c	0.223±0.03^bc	0.253±0.02^abc	0.263±0.02^ab
	−60	0.289±0.02^a	0.288±0.02^a	0.255±0.01^abA	0.231±0.03^b	0.253±0.03^ab	0.251±0.02^ab	0.228±0.02^b
Chicken leg meat	−18	0.26±0.02	0.27±0.03	0.23±0.02	0.22±0.02	0.27±0.02^A	0.27±0.02	0.29±0.03^A
	−50	0.26±0.02^b	0.28±0.07^b	0.28±0.06^b	0.24±0.02^b	0.25±0.03^bAB	0.26±0.02^b	0.26±0.01^bB
	−60	0.26±0.02^b	0.25±0.02^b	0.29±0.04^b	0.23±0.02^b	0.23±0.02^bB	0.24±0.02^b	0.24±0.00^bC

Means with different letters within the same storage temperature are significantly different (p<0.05).
Means with different letters within the same storage period are significantly different (p<0.05).
TBARS, thiobarbituric acid reactive substances.