2.1. Sampling
Pork loin steaks (weight: 100–250 g) were removed from
pork carcasses at 24 h postmortem in a commercial meat
plant. Of all the pork steaks, one halves were tray-packaged
and the others were vacuum-packaged. All the steaks were
stored at 4 1C for further 2, 4, 7 days, respectively.