Table 3. pH and microbial population of the pork meat thawed under different conditions

Thawing methods	pH	Total aerobic bacteria (log CFU/g)	Coliform (log CFU/g)
Room temp-thawing (20°C, under air)	6.28±0.09^NS,1)	2.38±0.01^a,2)	1.28±0.02^a
Low temp-thawing (4°C refrigerator, under air)	6.24±0.01^NS	1.84±0.05^b	1.04±0.02^b
Water thawing (20°C, under water in a vacuum bag)	6.29±0.06^NS	2.25±0.02^c	1.21±0.01^c
Microwave thawing (microwave-thawing, 260 W)	6.19±0.06^NS	2.31±0.01^d	0.84±0.01^d
Low pressure-tumbling (20°C, 0.015 bar, tumbling)	6.19±0.08^NS	1.90±0.01^e	0.78±0.01^e

NS, not significant.
Means with different superscript letters in the same column are significantly different (p<0.05, a>b>c>d>e).