Fig. 3. DPPH (A) and ABTS (B) radical scavenging activity of fermented camel and beef sausages during 21 days of storage.

Values are mean±SD (n=9). ^* Means had a significant difference at p<0.05 compared with the control (TCC) at the same meat type and storage day. TCC, traditional commercial culture (control); Lc. lactis, Lactococcus lactis; DPPH, 1,1-diphenyl-2-picrylhydrazyl. ABTS, 2,2’-azino-bis(3-ethylbenzo-thiazoline-6-sulphonic acid).