. 2022 Sep 19;87(10):4379–4393. doi: 10.1111/1750-3841.16302

TABLE 3.

Effect of lentil flour and beet powder on pH, TBARS (malondialdehyde mg/ kg of product), and carbonyl and sulfhydryl contents (nmol/mg protein) of pork bologna sausages formulated with mechanical separated pork during 12 weeks of storage time

	pH	TBARS	Carbonyl	Sulfhydryl
Treatment
CON	6.46^nd	0.23^bc	0.45^c	63.22^ab
0.1B	6.23	0.37^a	0.88^a	51.01^c
0.3B	6.34	0.34^ab	0.69^b	55.45^bc
0.5B	6.31	0.28^abc	0.69^b	55.37^bc
L0.0B	6.28	0.30^abc	0.60^bc	65.80^ab
L0.1B	6.39	0.31^abc	0.54^bc	64.46^ab
L0.3B	6.40	0.34^abc	0.48^c	71.30^a
L0.5B	6.34	0.28^abc	0.60^bc	71.16^a
LCON	6.46	0.21^c	0.48^c	72.51^a
p‐value	0.054	0.005	<0.001	<0.001
SEM	0.02	0.02	0.04	2.11
Storage (weeks)
0	6.46^a	0.19^b	0.48^c	73.81^a
3	6.47^a	0.28^a	0.42^c	69.34^a
6	6.35^b	0.29^a	0.49^c	67.26^ab
9	6.27^b	0.31^a	0.75^b	60.33^b
12	6.23^b	0.36^a	0.88^a	47.75^c
p‐value	<0.001	<0.001	<0.001	<0.001
SEM	0.04	0.02	0.06	3.24
Interaction
p‐value	0.989	0.966	0.131	1.000

Note: Means within the same column with the same letter are not significantly different (p < 0.05).

Abbreviations: 0.1B, 0.1% beet powder; 0.3B, 0.3% beet powder; 0.5B, 0.5% beet powder; CON, 156 ppm sodium nitrite; L0.0B, 6% lentil flour; L0.1B, lentil flour with 0.1% beet powder; L0.3B, lentil flour with 0.3% beet powder; L0.5B, lentil flour with 0.5% beet powder; LCON, lentil flour with 156 ppm sodium nitrite; ns, no significant difference among treatments (p > 0.05).

P‐Values in bold indicate statistically significant results.