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Effect of sodium nitrite on meat colour, myoglobin oxygenation status and myoglobin aggregation in yak meat. (a) Changes in redness values. (b) OMb content. (c) MMb content. (d) Dimeric tyrosine content. (e) Changes in turbidity. The small letters indicated the significant difference of the control group and the capital letters indicated the significant difference of the treatment group (P < 0.05). The * indicates the significant difference between groups, *: (P < 0.05); **: (P < 0.01).
