. 2020 Nov 13;10(68):41430–41442. doi: 10.1039/d0ra06727j

Effects of WCCE on the pH, TBARSs and moisture values of beef meat during storage at 4 °C^a.

Quality attributes	Storage time (days) at 4 °C
Quality attributes	Treatments	0	4	8	12	16
pH	Control	5.84 ± 0.02^a	5.88 ± 0.02^a	6.12 ± 0.06^a	6.45 ± 0.05^a	6.59 ± 0.02^a
	WCCE-A	5.82 ± 0.03^a	5.94 ± 0.01^a	5.96 ± 0.01^a	5.92 ± 0.01^b	5.68 ± 0.02^b
	WCCE-B	5.79 ± 0.02^a	5.79 ± 0.01^a	5.84 ± 0.01^a	5.78 ± 0.01^b	5.62 ± 0.01^b
Moisture (%)	Control	43.74 ± 0.02^a	41.00 ± 0.03^a	39.10 ± 0.02^bc	37.06 ± 0.07^a	31.25 ± 0.09^b
	WCCE-A	43.39 ± 0.06^a	41.99 ± 0.0^a	39.69 ± 0.01^b	36.69 ± 0.05^b	31.95 ± 0.05^b
	WCCE-B	43.92 ± 0.04^a	41.25 ± 0.05^a	40.22 ± 0.02^a	37.26 ± 0.05^a	33.08 ± 0.07^a
TBARs (mg MDA per kg)	Control	0.13 ± 0.01^a	0.43 ± 0.02^a	1.49 ± 0.02^a	1.95 ± 0.05^a	1.69 ± 0.06^a
	WCCE-A	0.12 ± 0.03^a	0.22 ± 0.01^b	0.30 ± 0.04^b	0.61 ± 0.03^b	0.55 ± 0.04^b
	WCCE-B	0.12 ± 0.04^a	0.26 ± 0.07^b	0.316 ± 0.03^b	0.52 ± 0.03^b	0.46 ± 0.03^b

All values are expressed as mean ± SD of three replicates, TBARSs: thiobarbiuturic acid reactive substances, a–c letters are according to increasing mean values, different letters in each column for each quality analysis represent statistically significant difference (p < 0.05), same letters in each column for each quality analysis represents non-significant difference (p > 0.05).

Effects of WCCE on the pH, TBARSs and moisture values of beef meat during storage at 4 °Ca.

Effects of WCCE on the pH, TBARSs and moisture values of beef meat during storage at 4 °C^a.