Fig. 3. Effect of various antioxidants on thiol contents (nmol thiol/mg of protein) of fresh beef patties during refrigerated storage.

Error bars show standard deviations. Bar charts with different letters show significant differences among the treatments ^(a,b) 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.