Table 3. Peroxide values (POVs) (mEq of peroxides/kg meat) and free thiol content (nmol/g) in raw pork patties containing various levels of persimmon peel extract (PPE) during chilled storage for 12 d

	Treatments¹⁾	Storage (d)

		1	4	7	10	12
POVs	Control	5.7±0.20^2)Ae	9.3±0.57^Ad	13.1±0.71^Ac	16.9±0.07^Aa	15.0±0.35^Ab
	PPE-0.05	4.1±0.28^Bd	6.5±0.71^Bc	8.4±0.28^Bb	12.9±1.44^Ba	12.1±0.25^Ba
	PPE-0.1	3.8±1.12^BCd	5.3±0.41^Cc	6.7±0.42^Cb	11.2±0.53^Ca	10.4±0.53^Da
	PPE-0.2	3.2±0.71^Ce	4.2±0.28^Dd	5.9±0.70^Dc	9.3±0.23^Da	8.6±0.23^Eb
	As-0.05	3.8±0.28^BCe	6.1±0.14^Bd	8.7±0.41^Bc	12.6±0.42^Ba	11.6±0.42^Cb
	BHT-0.01	3.4±0.59^BCe	5.2±0.42^Cd	7.1±0.29^Cc	10.7±0.41^Ca	9.9±0.41^Db
Free thiol content	Control	33.0±2.00^a	29.0±1.54^Bb	25.6±1.68^Dc	21.3±2.02^Dd	18.7±0.28^Dd
	PPE-0.05	32.0±1.61^a	31.7±0.87^ABa	29.4±1.55^BCb	25.9±1.12^Bc	24.5±1.10^Bc
	PPE-0.1	31.9±1.71^a	32.4±2.96^ABa	30.7±1.10^ABab	27.8±0.74^ABbc	26.0±1.67^ABc
	PPE-0.2	33.9±1.94^a	33.7±0.46^Aa	32.1±0.45^Aa	28.7±0.39^Ab	26.9±0.78^Ab
	As-0.05	30.6±0.61^a	30.1±1.85^ABa	28.0±0.48^Cb	24.0±0.79^Cc	21.0±1.11^Cd
	BHT-0.01	33.8±2.09^a	33.2±0.76^ABab	31.0±0.83^ABb	28.4±0.88^Ac	25.9±0.31^ABd