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. 2020 Sep 22;9(9):1336. doi: 10.3390/foods9091336

Figure 2.

Figure 2

Thiobarbituric acid-reactive substances (TBA-RSs) (mg malonaldehyde/kg meat) in camel steaks stored at 1 ± 1 °C under atmospheres of 80% O2 and 20% CO2 after treatment with 25 ppm nisin (■); 500 ppm laper.OLE (▲); 25 ppm nisin/500 ppm laper.OLE (●); 25 ppm nisin/1000 ppm laper.OLE (◆); or untreated samples (○). Error bars represent the standard deviation.