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

Table 5

Peroxide value (meq/kg of lipid) stacked and ground meat samples incorporated with Shahpouri Orange Juice (SOJ) and BHA during storage at 4°C for 6 days.

Sample	Stacked		Ground
	0	6	0	6
Control	0.63 ± 0.14Ab	1.83 ± 0.08Aa	0.70 ± 0.06Ab	2.13 ± 0.14Aa
BHA (200 ppm)	0.74 ± 0.11Ab	0.96 ± 0.14Ca	0.73 ± 0.08Ab	1.26 ± 0.21Ca
SOJ (200 ppm)	0.70 ± 0.06Ab	1.25 ± 0.12Ba	0.75 ± 0.17Ab	1.74 ± 0.22Ba
SOJ (400 ppm)	0.71 ± 0.08Ab	1.01 ± 0.14Ca	0.77 ± 0.11Ab	1.30 ± 0.07Ca
SOJ (600 ppm)	0.65 ± 0.11Ab	0.91 ± 0.07Ca	0.69 ± 0.07Ab	1.02 ± 0.08Da
SOJ (800 ppm)	0.60 ± 0.12Aa	0.83 ± 0.12Ca	0.72 ± 0.12Ab	0.94 ± 0.07Da

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