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. 2015 Jul 29;4(1):67–79. doi: 10.1002/fsn3.251

Figure 1.

Figure 1

Changes in the percentage of surface metmyoglobin (means ± SE) in the raw ground beef enriched with omega‐3 and/or CLA stored in aerobic packaging for 0, 1, 3, and 6 days under retail display conditions. Beef from animals fed different diets: C, conventional; OME3, omega‐3; CLA, conjugated linoleic acid; OME3 + CLA, omega‐3 plus CLA. GSE dose: GSE‐0, no added GSE; GSE‐250, 250 mg GSE/kg meat.