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. 2020 Jul 27;9(8):670. doi: 10.3390/antiox9080670

Figure 3.

Figure 3

Effect of different reheating condition on thiobarbituric acid-reactive substances (TBARS) of nutmeg extract enriched precooked beef meatballs during frozen storage. RM, reheating method; ST, storage time; C, antioxidant-free meatballs; M1, 0.02% BHT treated; M2, 0.02% nutmeg extract treated; M3, 0.02% nutmeg powder treated. a–d Means with different superscript small letters differ significantly (p < 0.05) in TBARS among treatments at different reheating method.