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. 2023 Mar 16;11:e15116. doi: 10.7717/peerj.15116

Figure 4. Variation of pH by difference across the various marinated oven-grilled beef entrecôte meat samples compared to control.

Figure 4

The number representations are as follows: (1) control (antioxidant additive %= 0.0); (2) control (antioxidant additive %= 0.5); (3) control (antioxidant additive %= 1.0); (4) control (antioxidant additive %= 1.5); (5) AS (antioxidant additive %= 0.0); (6) AS (antioxidant additive %= 0.5); (7) AS (antioxidant additive %= 1.0); (8) AS (antioxidant additive %= 1.5); (9) IM (antioxidant additive %= 0.0); (10) IM (antioxidant additive %= 0.5); (11) IM (antioxidant additive %= 1.0); (12) IM (antioxidant additive %= 1.5). African spice, AS; Industrial marinade/pickle, IM; The antioxidant additives include cranberry pomace, grape pomace, and Baikal skullcap.