Table 5. 2-Thiobarbituric acid reactive substances (TBARS) values (mg malondialdehyde/kg) of raw beef patty with and without crust during storage.
| Addition of crust (%) | Storage (d) | ||||
|---|---|---|---|---|---|
| 0 | 2 | 4 | 6 | SEM1) | |
| 0 | 1.00d | 1.16cx | 1.38b | 1.54ax | 0.028 |
| 5 | 0.95c | 1.04by | 1.33a | 1.35ay | 0.027 |
| SEM2) | 0.032 | 0.017 | 0.024 | 0.033 | |
1) Standard error of the means (n=8)
2) (n=16).
a–d Values with different letters within the same row differ significantly (p<0.05).
x,y Values with different letters within the same column differ significantly (p<0.05).