Table 5. Lipid oxidation rate as TBARS value (mg MDA/kg) of chilled meats and 7 d frozen/thawed meats marinated with phosphate and phosphate alternatives

Items	d of thawing	Treatments						SEM¹⁾	p-value
Items	d of thawing	Control (–)	Control (+)	PJ	OS	N-OS	YLE	SEM¹⁾	p-value
TBARS (mg MDA/kg)	0^*	0.18^az	0.14^bz	0.12^cz	0.15^bz	0.15^bz	0.13^cz	0.004	0.0001
	1	0.23^ay	0.19^cy	0.18^cy	0.20^by	0.20^by	0.19^cy	0.003	0.0001
	3	0.30^ax	0.24^dx	0.23^dx	0.25^cx	0.27^bx	0.24^dx	0.004	0.0001
	SEM²⁾	0.003	0.004	0.004	0.004	0.003	0.003
	p-value	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001

Star (0) indicates the 1 d chilled marinated meat.
SEM (n=36).
SEM (n=18).
Mean values with different superscript letters within the same row differ significantly (p < 0.05).
Mean values with different superscript letters within the same column differ significantly (p < 0.05).
TBARS, 2-thiobarbituric acid reactive substances; MDA, malondialdehyde; Control (–), no phosphate; Control (+), 0.3% sodium tripolyphosphate; PJ, 0.3% prune juice; OS, 0.3% oyster shell; N-OS, 0.3% nano-oyster shell; YLE, 0.3% yeast and lemon extract.