Table 3.
Effects of CA extract and BHT on metmyoglobin changes in beef patties during 10 days of refrigerated storage at 4 °C. (Mean ± SE).
| Assay | Sample | Day of Storages | |||||
|---|---|---|---|---|---|---|---|
| 0 | 2 | 4 | 6 | 8 | 10 | ||
| % Metmyoglobin | Control | 23.38 ± 0.46 1 | 29.19 ± 0.71 2 | 37.56 ± 1.31 2 | 47.84 ± 1.21 1 | 53.9 ± 1.16 1 | 60.03 ± 2.82 2 |
| 0.1% BHT | 23.38 ± 0.46 1 | 25.69 ± 1.04 4 | 29.98 ± 0.81 1 | 37.5 ± 1.85 2 | 45.7 ± 1.53 2 | 57.6 ± 1.24 1 | |
| 0.1% CA | 23.38 ± 0.46 1 | 27.96 ± 0.33 1 | 33.48 ± 0.79 3 | 44.81 ± 1.29 3 | 48.7 ± 1.67 3 | 57.1 ± 1.18 1 | |
| 0.3 % CA | 23.38 ± 0.46 1 | 28.91 ± 0.81 1,2 | 30.71 ± 0.29 1 | 33.37 ± 0.94 4 | 40.1 ± 1.53 4 | 50.78 ± 1.56 3 | |
Control: 1.5% salt (w/w); 0.1% BHT: 1.5% salt with 0.1% BHT (w/w); 0.1% CA: 1.5% salt with 0.1% CA (w/w) 0.3% CA: 1.5% salt with 0.3% CA (w/w). All samples values are significantly different throughout the storage time (p < 0.05) 1–4: Means within a column with different numbers are significantly different (p < 0.05). Mean value n = 6 and the standard deviation for each assay is less than 5%.