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. 2017 Oct 31;37(5):698–707. doi: 10.5851/kosfa.2017.37.5.698

Fig. 1. Change in TBARS value of irradiated/low-salt sausages during refrigerated storage.

Fig. 1.

Treatments: Control ( □ ), sausage with 1.5% NaCl; L-control (◇), sausage with 0.75% NaCl; γ-ray (△), gamma-ray irradiated sausage with 0.75% NaCl; E-beam (○), E-beam irradiated sausage with 0.75% NaCl; X-ray (×), X-ray irradiated sausage with 0.75% NaCl. A-CMeans sharing different letters within each storage day are significantly different (p<0.05). a-cMeans sharing different letters within each treatment are significantly different (p<0.05).