Table 4. Effects on VBN and TBARS of meat emulsion systems formulations with fermented red beet extracts and ascorbic acid
Treatments
1)
VBN (mg%)
TBARS (mg MD/kg)
Control
11.48±0.65
a
0.25±0.04
a
T1
8.68±0.56
b
0.12±0.05
c
T2
6.16±0.94
c
0.10±0.02
c
T3
8.40±1.29
b
0.18±0.02
b
T4
6.72±0.65
c
0.14±0.01
c
T5
7.00±1.07
c
0.20±0.01
b
T6
5.60±1.12
d
0.14±0.01
c