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. 2021 Feb 26;26(5):1264. doi: 10.3390/molecules26051264

Figure 1.

Figure 1

Influence of different freeze–thaw cycles on the thiobarbituric acid reactive substances (TBARS) content of porcine myofibrillar protein (a) and the free radicals content of raw meat (b). Freeze–thaw(FT)-1, FT-3, FT-5, and FT-7 represent freeze-thawed 1, 3, 5, and 7 times, respectively. Means (n = 3) across all samples without a common letter differ significantly (P < 0.05).