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

Table 2

Radical scavenging activity (%) of Shahpouri orange juice (SOJ).

Concentration (ppm)	RSA (%)
985	24.00 ± 1.24 C
1970	39.66 ± 0.72B
3940	51.00 ± 1.25 A

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