. 2016 Jan 8;53(3):1411–1417. doi: 10.1007/s13197-015-2137-0

Table 1.

Marinate uptake of meat using different concentration of selected spices after 24 h duration

Treatments*	Torch ginger (%)	Curry leaves (%)	Lemon grass (%)	Turmeric (%)
A	0.90 ± 0.12^a	1.62 ± 0.20^a	0.82 ± 0.04^a	0.44 ± 0.09^a
B	1.60 ± 0.24^ab	1.69 ± 0.25^a	1.70 ± 0.16^b	1.81 ± 0.22^b
C	1.83 ± 0.15^b	1.74 ± 0.23^a	2.76 ± 0.39^c	2.33 ± 0.23^bc
D	2.14 ± 0.27^c	1.80 ± 0.22^a	3.61 ± 0.33^d	2.77 ± 0.31^bc

^aValues with same English lowercase within row of each species are not significant (p ≥ 0.05)

*Treatments (torch ginger, lemongrass and curry leaves = A (2.5 %), B (5 %), C (7.5 %), D (10 %), Turmeric, A (1 %), B (2 %), C (3 %), and D (4 %)