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. 2019 Feb 13;56(3):1371–1379. doi: 10.1007/s13197-019-03611-1

Fig. 1.

Fig. 1

Formation of oxidation products under normal cooling (NC) and delayed cooling (DC) in chicken thigh meat. a TBA-RS (mg MDA/kg muscle) and b protein carbonyls (nmol carbonyls/mg protein). Significant differences between means in Student’s T test are denoted on top of bars