Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice

Table 1

Phenolic compounds of Shahpouri orange juice (SOJ).

Compounds	Concentration (mg/g dried SOJ)
Chlorogenic acid	25.02 ± 0.97C
Caffeic acid	11.88 ± 0.72D
-Coumaric acid	5.54 ± 0.63E
Narirutin	35.23 ± 0.37B
Naringin	11.99 ± 0.55D
Hesperidin	152.20 ± 1.85A

Data represent mean ± standard deviation of three independent repeats. Different capital letters in each column indicate significant differences .