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Lipid oxidation during 30-day storage (4 °C) of cooked beef sausage (CBS) treated by preservations. CBSC, CBS1, CBS2, CBS3, CBS4 and CBS5 represent CBS without preservation, treated by 120 ppm nitrite, 90 ppm nitrite and 50 ppm lupulon–xanthohumol nanoliposome (L–X-NL), 60 ppm nitrite and 100 ppm L–X-NL, 30 ppm nitrite and 150 ppm L–X-NL, and 200 ppm L–X-NL, respectively. Different letters on columns for each day indicate significant differences (p < 0.05)
