Table 1. Effects of various antioxidants on pH of fresh beef patties at refrigerated storage
| Storage day | C | T1 | T2 | T3 | SEM |
| pH | 1 | 5.71 | 5.51 | 5.57 | 5.56 | 0.06 |
| 5 | 5.61a | 5.58b | 5.60ab | 5.58b | 0.01 |
| 10 | 5.52 | 5.49 | 5.55 | 5.57 | 0.03 |
| SEM | 0.06 | 0.03 | 0.02 | 0.02 | |
Mean values in the same row with different letters showed significant differences (p<0.05).
C, control; T1, added 0.02% BHT; T2, added 0.05% ascobic acid; T3, added 0.1% clove extract; BHT, butylated hydroxytoluene.