Table 1 Results from sensory and physicochemical analysis for cooked cured pork M. longissimus dorsi (n = 4) injected with different pH brines

3.5 ± 2.0^b

5.4 ± 1.4^bcd

6.0 ± 1.2^ad

7.3 ± 1.3^ac

7.8 ± 0.7^a

0.670*

5.8 ± 2.1^a

7.7 ± 1.1^b

8.5 ± 0.9^b

8.9 ± 0.3^b

8.8 ± 0.4^b

0.567*

5.40 ± 0.61^a

5.36 ± 0.53^a

5.39 ± 0.07^a

5.44 ± 0.11^a

5.43 ± 0.04^a

0.115

5.38 ± 0.03^a

5.64 ± 0.04^b

5.78 ± 0.06^b

6.03 ± 0.09^c

6.59 ± 0.22^d

0.645*

32.5 ± 2.8^c

24.6 ± 1.9^a

19.9 ± 3.9^a

10.5 ± 2.0^b

6.7 ± 0.3^b

− 0.728*

64.43 ± 2.54^c

67.85 ± 1.03^d

70.23 ± 1.07^a

71.65 ± 0.93^ab

72.65 ± 1.25^b

0.601*

30.15 ± 2.58^b

25.87 ± 2.10^c

23.39 ± 1.20 ^cd

21.71 ± 2.69^d

22.81 ± 0.62^d

− 0.647*

2.20 ± 0.10^c

2.79 ± 0.18^a

2.85 ± 0.13^ab

3.07 ± 0.18^bd

3.27 ± 0.15^d

0.750*

1.39 ± 0.14^b

1.94 ± 0.22^a

1.94 ± 0.14^a

2.08 ± 0.18^a

2.14 ± 0.17^a

0.696*