Table 2. pH and color of pork loin marinated in various dairy products

Traits			Control	City milk	Drinking yogurt	Strried yogurt
pH		Uncooked	5.48±0.03^a	5.46±0.01^a	5.15±0.07^b	5.49±0.05^a
pH		Cooked	5.70±0.01^a	5.71±0.05^a	5.41±0.06^b	5.63±0.01^a
Color	Uncooked	CIE L^*	53.82±0.93^b	57.24±0.93^a	54.76±1.75^b	54.00±1.50^b
		CIE a^*	5.84±0.44^b	6.50±1.00^b	7.70±0.88^a	8.00±0.28^a
		CIE b^*	8.58±0.72^b	9.08±1.27^ab	10.28±0.47^a	10.24±0.33^a
	Cooked	CIE L^*	72.92±2.52^b	74.26±0.90^ab	75.40±0.63^a	74.50±0.25^ab
		CIE a^*	5.68±0.52	6.16±0.50	5.74±0.32	5.60±0.44
		CIE b^*	14.14±0.43	14.40±0.61	13.76±0.29	13.90±0.20

All values are mean±SD.
Means in the same row with different letters are significantly different (p<0.05).