Table 6. TBARS values (mg malondialdehyde/kg meat) of beef patty added with water extract of Perilla frutescens var. acuta (WEP) during storage for 21 d at 4℃.
| Treatments | Storage days |
SEM4 | |||
|---|---|---|---|---|---|
| 0 | 7 | 14 | 21 | ||
| Control | 1.25Y | 1.51aX | 1.45aX | 1.45aX | 0.041 |
| BAA1 | 1.16 | 1.29b | 1.22b | 1.18b | 0.038 |
| BWEP2 | 1.19 | 1.27b | 1.23b | 1.21b | 0.025 |
| SEM3 | 0.045 | 0.042 | 0.024 | 0.023 | |
1BAA: beef patty added with 0.02% ʟ-ascorbic acid.
2BWEP: Beef patty added with 0.6% water extract of Perilla frutescens var. acuta.
3Standard errors of the least square means (n=15), 4(n=20).
a,bValues with different letters within the same column differ significantly (p<0.05).
X,YValues with different letters within the same row differ significantly (p<0.05).