Figure 2.

Effects of BP extract and BHT on metmyoglobin changes in beef patties during 10 days of refrigerated storage at 4 °C.

Control = beef patty without antioxidants, 0.1% BHT = beef patty with 0.1% (w/w) of butylated hydroxytoluene, BP (0.1%) = beef patty with 0.1% (w/w) of BP extract, BP (0.3%) = beef patty with 0.3% (w/w) of BP extract. Each sample was measured in triplicate and the average standard deviation for each sample was less than 5%.