Table 4. Effects of marination with black currant juice on the pH, microorganism, and VBN value in pork belly during storage at 9±2°C

Traits	Treatment	Storage days (d)			SEM	Significance
Traits	Treatment	0	5	10	SEM	T	S	T×S
pH	RPB	5.82^Aa	5.78^Ab	5.59^Ac	0.010	****	****	****
	PBB	4.97^Bb	5.04^Ba	4.71^Bc	0.009
	SEM	0.008	0.012	0.008
Total aerobic bacteria (Log CFU/g)	RPB	3.57^Ac	6.64^Bb	7.98^Ba	0.030	**	***	**
	PBB	3.29^Ac	7.20^Ab	8.59^Aa	0.098
	SEM	0.102	0.063	0.035
Lactic acid bacteria (Log CFU/g)	RPB	2.81^Ac	6.31^Bb	7.68^Ba	0.088	***	****	***
	PBB	2.71^Ac	7.03^Ab	8.47^Aa	0.023
	SEM	0.107	0.003	0.031
Enterobacteriaceae (Log CFU/g)	RPB	2.94^Ac	6.02^Ab	7.34^Aa	0.205	***	****	ns
	PBB	2.54^Ac	5.51^Bb	6.07^Ba	0.036
	SEM	0.243	0.014	0.074
Pseudomonas spp. (Log CFU/g)	RPB	1.65^Ac	4.36^Ab	6.97^Aa	0.051	****	****	****
	PBB	1.48^Ac	3.50^Bb	4.31^Ba	0.017
	SEM	0.034	0.021	0.052
VBN (mg/100 g)	RPB	6.60^Ac	15.77^Ab	32.92^Aa	0.274	****	****	****
	PBB	6.04^Ac	8.35^Bb	15.10^Ba	0.202
	SEM	0.294	0.187	0.229

Means within a column with different superscript differ significantly at p<0.05.
Means within a row with different superscript differ significantly at p<0.05.
p<0.01
p<0.001
p<0.0001.
VBN, volatile basic nitrogen; T, treatment; S, storage day; T×S, treatment×storage day; RPB, raw pork belly; PBB, pork belly marinated with black currant juice; ns, not significantly.