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. 2017 Apr 30;37(2):254–263. doi: 10.5851/kosfa.2017.37.2.254

Fig. 2. Thiobarbituric acid reaction substances (TBARS) values (mg of MDA/kg meat) in raw pork patties containing various levels of persimmon peel extract (PPE) during chilled storage for 12 d.

Fig. 2.

Values are Mean±S.D. (n=4). Error bars indicate standard deviation. (◆) Control: ground pork without antioxidant, (▲) PPE-0.05: ground pork with 0.05% persimmon peel extract, (□) PPE-0.1: ground pork with 0.1% persimmon peel extract, (○) PPE-0.2: ground pork with 0.2% persimmon peel extract, (■) As-0.05: ground pork with 0.05% ascorbic acid, (●) BHT-0.01: ground pork with 0.01% butylhydroxytoluene (BHT).