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. 2023 Sep 25;12(19):3385. doi: 10.3390/plants12193385

Figure 5.

Figure 5

Sensor analysis for minced beef meat during 14 days of storage at 4 °C, including (a) appearance, (b) color, (c) odor, and (d) overall acceptability. Values are the mean of three individual replicates (means ± SD). Groups (BHT, 0.9% SCEO, 0.9% SOEO, 0.9% SCEO + 0.9% SOEO) vs. group (control): *** p ≤ 0.001, ** p ≤ 0.01, * p ≤ 0.05.