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

Table 8

Overall sensorial properties of 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	7.33 ± 0.71Aa	5.33 ± 0.71Bb	7.00 ± 1.24Aa	5.33 ± 0.71Bb
BHA (200 ppm)	7.67 ± 0.33Aa	7.00 ± 0.33Aa	7.33 ± 0.72Aa	7.00 ± 0.33Aa
SOJ (200 ppm)	7.00 ± 1.24Aa	6.33 ± 1.24Aa	6.33 ± 0.24Aa	5.00 ± 1.24Aa
SOJ (400 ppm)	7.67 ± 1.43Aa	7.33 ± 1.43Aa	7.00 ± 1.24Aa	7.67 ± 1.43Aa
SOJ (600 ppm)	8.00 ± 1.24Aa	7.00 ± 1.24Aa	8.33 ± 0.72Aa	7.67 ± 1.24Aa
SOJ (800 ppm)	7.33 ± 1.43Aa	7.67 ± 1.43Aa	8.33 ± 1.43Aa	7.33 ± 1.43Aa

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