Table 2. pH and color of thawed pork using vacuum tumbling

Thawing methods1)	pH	Color
		L	a	b	ΔE
NTA	5.98±0.00b2)	56.87±0.02b	9.86±0.00c	6.88±0.01b	-
DVT	5.92±0.01c	57.15±0.03a	13.51±0.08b	7.56±0.02a	3.72±0.08b
IVT	6.10±0.01a	48.86±0.11c	15.55±0.13a	2.99±0.07c	10.56±0.13a

NTA, natural thawing in the air; DVT, domestically designed-vacuum tumbler; IVT, imported vacuum tumbler.
All values are mean±SD (n=5) and different superscripts (^a-c) within the same column indicate significant differences byDuncan’s multiple range test (p<0.05).