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Table 2 Sensory scores of the pork with different treatments

From: Antimicrobial property of recombinant Lactolisterin BU in vitro and its initial application in pork refrigerated storage

Storage days

Treatment groups

 

Control

20 μg/mL

40 μg/mL

60 μg/mL

0

9.65 ± 0.12a

9.65 ± 0.12a

9.65 ± 0.12a

9.65 ± 0.12a

1

9.43 ± 0.18a

9.52 ± 0.10a

9.57 ± 0.05a

9.60 ± 0.08a

2

8.12 ± 0.25b

8.57 ± 0.35b

8.68 ± 0.15b

8.89 ± 0.24b

3

7.15 ± 0.16a

7.45 ± 0.21b

7.76 ± 0.12b

7.92 ± 0.18b

4

5.20 ± 0.34c

6.52 ± 0.41c

7.12 ± 0.37b

7.23 ± 0.27b

5

3.50 ± 0.25c

5.86 ± 0.24b

6.58 ± 0.12a

6.83 ± 0.18a

6

2.87 ± 0.36c

5.42 ± 0.16b

6.22 ± 0.14a

6.54 ± 0.21a

7

2.01 ± 0.42c

4.85 ± 0.15b

5.86 ± 0.26a

5.95 ± 0.18a

8

1.76 ± 0.26c

3.86 ± 0.21b

4.56 ± 0.30a

4.75 ± 0.26a

9

1.21 ± 0.18c

2.25 ± 0.12b

2.87 ± 0.20a

2.92 ± 0.32a

10

0.87 ± 0.16c

1.52 ± 0.08b

1.68 ± 0.12b

1.85 ± 0.15b

  1. Values are mean ± standard deviation of 3 replicates, different lowercase letters mean significantly different in the same row (P < 0.05)