Table 8. Changes of TBA values for cured chicken breast prepared with different concentrations of grapefruit seed extract during 10 d of storage at 5°C.

	Storage time (d)	Treatments1)
		N	C	G0.05	G0.1	G0.3	G0.5
TBA (mg MA/kg)	0	0.23±0.012)a3)D4)	0.16±0.01cD	0.18±0.01bD	0.15±0.01cD	0.15±0.02cD	0.14±0.01cD
	3	0.30±0.01aC	0.25±0.01cC	0.27±0.00abC	0.25±0.01bC	0.23±0.01cC	0.22±0.01cC
	7	0.43±0.01aB	0.29±0.01bB	0.31±0.04bB	0.30±0.01bB	0.28±0.01bB	0.26±0.01cB
	10	0.56±0.09aA	0.31±0.01cA	0.35±.0.01bA	0.32±0.01bA	0.30±0.01cA	0.29±.0.01cA

¹⁾Treatments: See the legend of Table 1.

²⁾All values are expressed as mean±SE of triplicate determinations.

^3)a-dMeans with different superscripts within a row differ significantly (p<0.05)

^4)A-DMeans with different superscripts within a column differ significantly (p<0.05)