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

Table 6

TBA (mg MDA/kg) 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	0.05 ± 0.00Ab	1.18 ± 0.01Aa	0.06 ± 0.00Ab	1.32 ± 0.02Aa
BHA (200 ppm)	0.05 ± 0.01Ab	0.78 ± 0.03Da	0.06 ± 0.02Ab	0.89 ± 0.02Ca
SOJ (200 ppm)	0.05 ± 0.00Ab	0.93 ± 0.01Ba	0.06 ± 0.00Ab	1.07 ± 0.01Ba
SOJ (400 ppm)	0.05 ± 0.01Ab	0.82 ± 0.03Ca	0.06 ± 0.01Ab	0.96 ± 0.05Ca
SOJ (600 ppm)	0.05 ± 0.00Ab	0.71 ± 0.02Ea	0.06 ± 0.01Ab	0.84 ± 0.03Da
SOJ (800 ppm)	0.05 ± 0.02Ab	0.59 ± 0.02Fa	0.06 ± 0.00Ab	0.72 ± 0.01Ea

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