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. 2020 Jun 10;9(6):766. doi: 10.3390/foods9060766

Figure 1.

Figure 1

Effect of chitosan with GTWE and storage time on pH values of meat samples. Values expressed as mean ± standard deviation. T0 (non-coated chops and without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Different superscripts (a–c) indicate significant differences among treatment × storage time values (p < 0.05).