Table 1.
2-Thiobarbituric acid-reactive substances (TBARS) values of raw and cooked chicken breast meat with different levels of oregano oil during storage.
| Time | Control (None) | 100 ppm Oregano | 300 ppm Oregano | 400 ppm Oregano | 5 ppm BHA | SEM |
|---|---|---|---|---|---|---|
| Raw Meat | TBARS (mg MDA/kg meat) | |||||
| Day 0 | 0.13 a,z | 0.12 a,y | 0.11 a,y | 0.11 a,x | 0.13 a,x | 0.01 |
| Day 3 | 0.16 a,y | 0.14 b,y | 0.12 c,xy | 0.12 c,x | 0.13 bc,x | 0.01 |
| Day 7 | 0.23 a,x | 0.15 b,x | 0.13 b,x | 0.12 b,x | 0.14 b,x | 0.01 |
| SEM | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | |
| Cooked Meat | TBARS (mg MDA/kg meat) | |||||
| Day 0 | 0.26 a,y | 0.14 b,y | 0.09 b,y | 0.08 b,z | 0.11 b,z | 0.01 |
| Day 3 | 2.44 a,x | 2.35 a,x | 0.72 c,x | 0.27 d,y | 1.87 b,y | 0.06 |
| Day 7 | 2.55 a,x | 2.43 b,x | 0.74 d,x | 0.35 e,x | 2.02 c,x | 0.03 |
| SEM | 0.07 | 0.04 | 0.02 | 0.01 | 0.03 | |
a–e Values with different letters within a row are significantly different (p < 0.05). n = 4; x–z Values with different letters within a column are significantly different (p < 0.05). Abbreviation: SEM, standard error of the mean; BHA, butylated hydroxyanisole; TBARS, 2-thiobabituric acid reactive substances; MDA, malondialdehyde.