Fig. 4.

a The effect of optimized levels of curry leaves, torch ginger, turmeric and lemon grass on the formation of IQ, MeIQ, IQx, MeIQx, DiMeIQ in lamb meat b The effect of optimized levels of curry leaves, torch ginger, turmeric and lemon grass on the formation of harman, norharman and AαC in lamb c The % age reduction of IQ, MeIQ, IQx, MeIQx, DiMeIQ by using optimized levels of curry leaves, torch ginger, turmeric and lemon grass in lamb d The % age reduction of harman, norharman and AαC by using the optimized levels of curry leaves, torch ginger, turmeric and lemon grass in lamb