Figure 3.
Lipid oxidation in ground pork loin evaluated by the production of malondialdehyde (MDA) during 9 days of storage at 4 °C. Control H2O-DD, BHA (buthylated hydroxyanisole), BHT (butylated hydroxytoluene), Betanin 2% (w/w). Data are expressed as the means ± SD of three independent determinations. Different letters indicate differences between days at a significance level of p < 0.01. The symbol * (p < 0.05) indicates differences compared to day 0. The symbol ** (p < 0.05) indicates differences compared to day 3.