Table 2.

Concentrations of CO₂, O₂ and N₂ in headspace gas of packaged minced meat samples during storage at 3 ± 1 °C (%).

Parameter	Day of storage
	0	3	6	9	12	F	df	p
MAP1
O2	20.0a ± 0.0	15.5b ± 0.2	12.0c ± 0.4	8.5d ± 0.2	7.4e ± 0.2	417.5	4	<0.0001
CO2	50.0a ± 0.0	40.2b ± 0.2	42.1c ± 0.5	44.1d ± 0.7	53.5e ± 0.4	156.7	4	<0.0001
N2	30.0a ± 0.0	44.3b ± 0.3	45.7bc ± 0.4	47.3c ± 0.8	39.1d ± 0.5	190.2	4	<0.0001
MAP2
O2	20.0a ± 0.0	19.4a ± 0.6	14.5b ± 0.3	10.8c ± 0.4	10.5c ± 0.5	120.3	4	<0.0001
CO2	30.0a ± 0.0	19.1b ± 0.5	22.4c ± 0.3	25.9d ± 0.6	26.0d ± 0.5	79.91	4	<0.0001
N2	50.0a ± 0.0	61.4b ± 1.0	63.1b ± 0.3	63.3b ± 0.7	63.5b ± 0.7	77.16	4	<0.0001

Different lowercase letter^a–e within lines indicate significant difference p < 0.05 between different days of the same headspace gas.