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. 2019 Nov 24;8(12):614. doi: 10.3390/foods8120614

Figure 3.

Figure 3

Metmyoglobin formation (MMb) formation in beef (A) and pork patties (B) during storage time. B, beef patties without antioxidant; B+PEE, beef patties with the extract; B+BHT, beef patties with 0.02% of BHT; B+Asc, beef patties with ascorbic acid 0.015%. P, pork patties without antioxidant; P+PEE, pork patties with the extract; P+BHT, pork patties with 0.02% of BHT; P+Asc, pork patties with ascorbic acid 0.015%. Different superscripts within the same sampling day (a–d) and though storage (A–D) differ significantly (p < 0.05).