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Sensory changes and listeria monocytogenes behavior in sliced cured pork loins during extended storage

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Academic year: 2021

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Table 1. After collecting the samples for microbiological analysis, the remainders of the packages were used for color evaluation, pH, and water activity.
Table 2. Proportion of participants identifying each attribute of sliced cured loins with different storage durations
Figure 2. Assessment of the freshness of cured loins stored at 6 °C for 126 days; a,b (continuous line) followed by different letters are significant differences (p < 0.05); bars indicate the standard error for each assessed time
Figure 3. Attributes of cured loins and different storage durations tested (grey boxes) in the space defined by the first two factors
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