Fig. 3.

Effect of ZBMEO and BHT on Sensory evaluation of rabbit meat patties during chilled storage. BHT, butylated hydroxyl toluene. Control, no additive; 0.1% ZBMEO, 0.3% ZBMEO and 0.5% ZBMEO were represent add 0.1%, 0.3% and 0.5% ZBMEO, respectively. a Sensory evaluation on the initial day of storage for all groups; b sensory evaluation on the 2 days of storage for all groups; c sensory evaluation on the 4 days of storage for all groups; d Sensory evaluation on the 6 days of storage for all groups; e Sensory evaluation on the 8 days of storage for all groups; f Sensory evaluation on the 10 days of storage for all groups; g sensory evaluation on the 12 days of storage for all groups