. 2019 Jul 15;98(12):6733–6741. doi: 10.3382/ps/pez389

Table 6.

MDA content in fresh (Leskovec et al., 2018), frozen stored, cooked fresh, and cooked frozen stored breast muscle (nmol/100 g).

	Cont	+E	+C	+Se	+ECSe	SEM	P-value
Fresh	118.7^b	60.2^a	116.5^b	92.1^a,b	66.8^a	10.88	0.002
Frozen stored	128.2	98.3	133.1	118.1	77.2	14.31	0.058
Cooked fresh	527.8^b	210.4^a	566.7^b	621.8^b	180.0^a	60.84	<.0001
Cooked frozen stored	508.6^b	177.9^a	516.1^b	531.2^b	226.7^a	57.92	0.0002
P-value for frozen storage and cooking
Frozen storage	0.916	0.883	0.820	0.509	0.175
Cooking	<.0001	<.0001	<.0001	<.0001	<.0001
Frozen storage x Cooking	0.749	0.120	0.602	0.259	0.413

^a,b

Least squares means within a row without the same superscript differ significantly (P < 0.05).

Names of the groups described under Table 1.