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

Table 4

pH of stacked and ground meat samples incorporated with Shahpouri Orange Juice (SOJ) and BHA during storage at 4°C for 6 days.

Sample	Stack		Ground meat
	0	6	0	6
Control	5.50 ± 0.12Ab	5.83 ± 0.07Aa	5.50 ± 0.22Ab	5.83 ± 0.14Aa
BHA (200 ppm)	5.50 ± 0.12Aa	5.50 ± 0.12Ba	5.57 ± 0.07Aa	5.53 ± 0.14Ba
SOJ (200 ppm)	5.53 ± 0.07Aa	5.66 ± 0.07Ba	5.53 ± 0.07Aa	5.63 ± 0.07Ba
SOJ (400 ppm)	5.53 ± 0.07Aa	5.57 ± 0.07Ba	5.53 ± 0.14Aa	5.57 ± 0.07Ba
SOJ (600 ppm)	5.47 ± 0.19Aa	5.50 ± 0.07Ba	5.57 ± 0.07Aa	5.57 ± 0.07Ba
SOJ (800 ppm)	5.53 ± 0.07Aa	5.53 ± 0.09Ba	5.43 ± 0.14Aa	5.42 ± 0.07Ca

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