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. 2019 Oct 31;39(5):768–779. doi: 10.5851/kosfa.2019.e67

Fig. 2. Effect of various antioxidants on carbonyl contents (nmol carbonyl/mg of protein) of fresh beef patties during refrigerated storage.

Fig. 2.

Error bars show standard deviations. Bar charts with different letters show significant differences among the treatments (a-c) at each storage day (p<0.05) or storage days (A,B) in each treatment (p<0.05). C, control; T1, added 0.02% BHT; T2, added 0.05% ascobic acid; T3, added 0.1% clove extract; BHT, butylated hydroxytoluene.