Table 7 pH values of Chuncheon Dakgalbi made with different amounts of liquid smoke and curing mixture during storage at 8℃

Treatments¹	Storage time (day)
Treatments¹	0	7	14	21	28	33	47	56
Control	6.01±0.01^bA	6.05±0.03^A	6.11±0.01^A	6.10±0.03^A	6.05±0.03^aA	6.03±0.01^A	5.99±0.04^A	4.63±0.26^bB
S	6.06±0.01^aBC	6.08±0.01^B	6.13±0.01^A	6.06±0.04^BC	5.95±0.01^bD	6.02±0.02^C	6.04±0.03^BC	5.96±0.03^aD
SC-0.2	6.05±0.01^aC	6.10±0.02^AB	6.11±0.02^A	6.05±0.06^BC	6.04±0.03^aC	6.03±0.01^C	5.95±0.02^D	6.02±0.01^aC
SC-0.3	6.06±0.01^aB	6.09±0.02^AB	6.13±0.02^A	6.06±0.02^B	6.05±0.01^aBC	6.01±0.01^CD	6.01±0.01^CD	5.99±0.06^aD

All values are mean±S.D. (n=3).
¹Control: no additive, S: added 0.10% liquid smoke, SC-0.2: added 0.10% liquid smoke and 0.20% curing mixture, SC-0.3: added 0.10% liquid smoke and 0.30% curing mixture.
^A~D Means in the same row with different letters are significantly different (P<0.05).
^a~b Means in the same column with different letters are significantly different (P<0.05).