Table 2. Effects of different antioxidants on thiol content of fresh beef patties at frozen storage

	Storage month	Con	BHT	AA	CE	SEM
Thiol content	0	93.60Ab	95.98Aab	98.67Aa	76.02Ac	1.41
	2	91.06Aa	93.30ABa	95.43Aa	74.33Ab	1.18
	4	86.93Bb	90.51BCa	90.15Ba	71.11Bc	0.69
	6	82.08Cb	87.61Ca	87.62Ba	68.79Bc	0.46
	SEM	0.79	0.76	1.33	0.86

Values presented as nmol thiol/mg of protein in fresh beef patties
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.