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. 2016 Feb 2;7:15. doi: 10.3389/fmicb.2016.00015

FIGURE 2.

FIGURE 2

(A) Effect of Rutin (RT) with or without Chitosan (CH) on lipid oxidation in ground beef patties stored at 4°C for 5 days. (B) Effect of Resveratrol (RV) with or without CH on lipid oxidation in ground beef patties stored at 4°C for 5 days. Higher values of TBARS denote more lipid oxidation. There was no significant difference in lipid oxidation observed between the treatments and control on any day of storage (P > 0.05). However, the TBARS values increased significantly from day 0 to day 5, irrespective of the treatments (P < 0.05) (indicated by ).