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. 2022 May 25;11(11):1547. doi: 10.3390/foods11111547

Figure 5.

Figure 5

Effect of Mon-Pu leaf extract (MPE) on redness index and percentage discoloration (pattern fill) of a cooked sausage model system (SMS). Butylated hydroxyl toluene (BHT) at 0.003% was used to compare. The percentage discoloration was calculated relative to the control without MEP and BHT. Bars represent the standard deviations from triplicate determinations. Different letters indicate the significant differences (p < 0.05).