. 2017 Jan 11;12(1):e0170074. doi: 10.1371/journal.pone.0170074

Table 10. Thiobarbituric acid reactive substances (TBARS) levels in turkey thigh and breast meat (nmol MDA/g).

	Experimental group¹					SEM	P
	C	AP	BP	SP	SSP	SEM	P
TBARS in thigh meat
fresh raw meat	137^a	113^b	98.1^c	81.0^c	60.5^d	4.842	0.001
frozen raw meat	178^a	173^a	132^b ^c	147^b	117^c	4.550	0.000
cooked fresh meat	154^a	136^b	95.1^c	78.9^c ^d	73.6^d	5.681	0.000
cooked frozen meat	135^a	110^b	72.5^c	58.7^d	43.9^e	5.733	0.000
TBARS in breast meat
fresh raw meat	115^a	118^a	102^b	50.0^c	45.9^c	5.631	0.001
frozen raw meat	137^a	126^a ^b	97.6^b ^c	96.3^b ^c	70.2^c	6.381	0.004
cooked fresh meat	198^a	167^b	134^c	115^d	105^d	6.031	0.001
cooked frozen meat	160^a	128^b	100^c	99.7^c	87.7^d	4.453	0.000

¹Dietary treatments with the addition of: C–cellulose, AP–apple pomace, BP—blackcurrant pomace, SP—strawberry pomace, SSP–seedless strawberry pomace. Values are means of 7 observations per treatment.

^{a, b, c, d, e}–values marked with different letters in rows differ significantly (P≤0.05). SEM–standard error of the mean.