Table 5. Effect of calamansi pulp extract on pH values of pork patty during storage at 4°C

Treatment	Storage days (d)				SEM
Treatment	1	3	5	7	SEM
Control	6.01^Ab	5.89^Ad	5.96^Ac	6.18^Aa	0.004
0.2PCPE	5.48^Ba	5.39^Bb	5.38^Bc	5.39^Bbc	0.002
0.4PCPE	5.14^Ca	5.06^Cb	5.04^Cc	4.99^Cd	0.002
SEM	0.003	0.003	0.004	0.002

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.
0.2PCPE, pork patty with 0.2% calamansi pulp extract addition; 0.4PCPE, pork patty with 0.4% calamansi pulp extract addition.