Table 1. Effects of different antioxidants on pH and cooking loss of fresh beef patties at frozen storage

	Storage month	Con	BHT	AA	CE	SEM
pH	0	5.56^B	5.53^B	5.50^B	5.54^B	0.03
	2	5.64^AB	5.64^AB	5.60^AB	5.63^AB	0.04
	4	5.63^AB	5.62^AB	5.59^AB	5.60^AB	0.03
	6	5.76^A	5.75^A	5.71^A	5.74^A	0.09
	SEM	0.04	0.05	0.05	0.05
Cooking loss (%)	0	19.05	19.82	20.63	21.05	1.35
	2	20.01	22.05	23.38	18.50	1.66
	4	23.65	24.05	24.51	22.72	2.16
	6	19.75	19.81	20.68	18.09	1.43
	SEM	1.64	1.75	1.71	1.51

Mean values in the same row with different letters presented significant differences (p<0.05).
Mean values in the same column with different letters presented significant differences (p<0.05).
Con, control; BHT, added 0.02% butylated hydroxytoluene; AA, added 0.05% ascorbic acid; CE, added 0.1% clove extract.