Table 3. Total aerobic bacteria, coliform, VBN and TBARS of thawed pork using vacuum tumbling

Thawing methods¹⁾	Microbiological deterioration		Chemical deterioration
Thawing methods¹⁾	TAB²⁾ (log CFU/g)	Coliform (log CFU/g)	TBARS³⁾ (MDA mg/kg)	VBN⁴⁾ (mg%)
NTA	2.96±0.01^a5)	0.10±0.17	0.42±0.01^a	6.86±0.00^a
DVT	1.96±0.02^b	ND⁶⁾	0.31±0.01^b	5.67±1.98^a
IVT	1.19±0.02^c	ND	0.31±0.01^b	4.57±1.97^a

NTA, natural thawing in the air; DVT, domestically designed-vacuum tumbler; IVT, imported vacuum tumbler.
TAB, total aerobic bacteria.
TBARS, thiobarbituric acid reactive substance; MDA, malondialdehyde.
VBN, volatile basic nitrogen.
All values are mean±SD (n=3) and different superscripts (^a-c) within the same column indicate significant differences (p<0.05).
ND, not detected.