Table 4.

Effects of storage time and packaging method on lipid oxidation (mg/kg) in roast chicken meat at 4°C.

Storage time (D)	MDA (mg/kg)
	A	M	P
0	1.72 ± 0.06a	1.84 ± 0.42a	1.53 ± 0.19a
6	3.44 ± 0.15A,b	2.07 ± 0.08B,ab	1.54 ± 0.11C,a
12	3.55 ± 0.20A,b	2.12 ± 0.28B,ab	1.70 ± 0.28B,ab
18	4.55 ± 0.67A,c	2.44 ± 0.50B,b	2.16 ± 0.19B,bc
24	ND	2.72 ± 0.19A,bc	2.21 ± 0.20B,bc
30	ND	3.11 ± 0.13A,c	2.29 ± 0.12B,c
	P values
Treatment	＜0.0001
Storage time	＜0.0001
Treatment × storage time	＜0.0001

^A-CValues with different uppercase letters within the same sampling day were significantly different, and ^a-cvalues with different lowercase letters in superscripts, within different storage time, were significantly different (P < 0.05).

A, roast chicken meat under air-packaging; M, roast chicken samples sealed in MAP with CO₂/N₂ (40%/60%); P, roast chicken samples sealed in MAP (CO₂/N₂ = 40%/60%) with 0.5% grape seed extract solution. Error bars represent standard deviations of the mean (n = 3).

Abbreviations: MAP, modified atmosphere packaging; MDA, malondialdehyde; ND, not detected.