Figures & data
Table 1. Effect of different treatments on bacterial counts changes of fresh pork at 4°C for 11 days
Figure 1. Changes in total volatile basic nitrogen(TVB-N) of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; TPs = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols, and chitosan
![Figure 1. Changes in total volatile basic nitrogen(TVB-N) of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; TPs = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols, and chitosan](/cms/asset/d758a14b-5021-4de7-b1d5-92f3e98158f4/ljfp_a_1625918_f0001_oc.jpg)
Figure 2. Changes in pH value of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; TPs = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols, and chitosan
![Figure 2. Changes in pH value of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; TPs = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols, and chitosan](/cms/asset/0f68242d-8eeb-4925-87f6-4a3829ef715c/ljfp_a_1625918_f0002_oc.jpg)
Table 2. Effect of different treatments on Lightness (L),Redness (a) and Yellowness (b) changes of fresh pork at 4°C for 11 days
Figure 3. Changes in centrifugation loss (a), cooking loss (b) and drip loss (c) of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; Tps = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols and chitosan
![Figure 3. Changes in centrifugation loss (a), cooking loss (b) and drip loss (c) of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; Tps = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols and chitosan](/cms/asset/7fb72bcb-1ed1-4275-9449-8935dc018b66/ljfp_a_1625918_f0003_oc.jpg)
Figure 4. Changes in TBARS value of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; Tps = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols and chitosan
![Figure 4. Changes in TBARS value of fresh pork samples at 4°C for 11 days. CK: control with no treatment; Nisin = nisin treatment; Tps = tea polyphenols treatment; Chitosan = chitosan treatment; N-TP-C = treatment with nisin, tea polyphenols and chitosan](/cms/asset/12926ef3-5928-4bd8-bb36-29f7e81942ec/ljfp_a_1625918_f0004_oc.jpg)
Table 3. Effect of different treatments on shear force and texture changes of fresh pork at 4°C for 11 days
Table 4. Effect of N-TP-C treatments on sensory characteristics to fresh pork at 4°C for 11 days