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

Table 3. Changes in textural cutting force across the various marinated grilled beef entrecôte meat samples compared to control.

nr	Antioxidant additive	Type of marinade	Percentage of antioxidant additive	Beef nutting force (N)
1	CP	Control	0.0	67.5^bcde ± 7.2
2			0.5	59.7^abcde ± 4.8
3			1.0	69.5^cde ± 11.8
4			1.5	57.6^abcde ± 15.9
5		AS	0.0	68.7^cde ± 5.2
6			0.5	35.6^a ± 4.0
7			1.0	37.2^ab ± 1.5
8			1.5	66.9^bcde ± 11.5
9		IM	0.0	35.2^a ± 5.8
10			0.5	59.2^abcde ± 24.4
11			1.0	81.9d^e ± 15.3
12			1.5	84.7^e ± 10.3
13	GP	Control	0.0	81.5^de ± 23.5
14			0.5	70.1^cde ± 29.0
15			1.0	59.7^abcde ± 10.8
16			1.5	60.9^abcde ± 14.9
17		AS	0.0	68.7^cde ± 5.2
18			0.5	83.8^de ± 21.1
19			1.0	62.0^abcde ± 8.6
20			1.5	47.9^abc ± 4.3
21		IM	0.0	35.2^a ± 5.8
22			0.5	40.6^abc ± 11.8
23			1.0	67.5^bcde ± 8.0
24			1.5	56.6^abcde ± 2.6
25	BS	Control	0.0	64.9^abcde ± 27.4
26			0.5	42.6^abc ± 8.6
27			1.0	66.8^bcde ± 10.6
28			1.5	68.0^cde ± 31.5
29		AS	0.0	68.7^cde ± 5.2
30			0.5	59.6^abcde ± 7.9
31			1.0	70.3^cde ± 27.9
32			1.5	53.5^abcd ± 6.2
33		IM	0.0	35.2^a ± 5.8
34			0.5	61.9^abcde ± 34.9
35			1.0	54.3^abcde ± 4.4
36			1.5	60.7^abcde ± 7.8

Note:

Results are expressed as mean ± standard deviation (SD). Results followed by the same lowercase letter(s) in the column of cutting force do not differ significantly (p > 0.05). African spice, AS; Industrial marinade/pickle, IM; CP, Cranberry pomace; GP, Grape pomace; BS, Baikal skullcap.