Fig. 3. Effect of different concentrations of Chinese cinnamon powder on the TVC values of vacuumed ground lamb meat stored at 4°C.

Different markers shows mean values while the bars indicated standard deviations at each sampling point (n=3). ^A–D Mean with different letters indicated changes between treatments differ significantly (p<0.05). ^a–d Mean with different letters showed changes during storage differ significantly (p<0.05). TVC, total viable counts.