Table 1 Effect of natural antioxidants on physicochemical properties of beef patty

Storage period(day)	Treatment1)	pH	Cooking loss(%)	MetMB content(%)	Carbonyl content(nmol/mg protein)
1	C	5.53	61.29	4.91d	0.04bc
	T1	5.55	64.73	25.61ab	0.05bc
	T2	5.56	63.35	24.79ab	0.04c
	T3	5.55	63.68	14.57c	0.08bc
3	C	5.52	57.98	7.07d	0.10bc
	T1	5.55	59.30	24.32b	0.12b
	T2	5.58	60.62	24.34bc	0.10bc
	T3	5.57	60.92	10.56bc	0.11bc
5	C	5.49	66.23	12.52cd	0.21a
	T1	5.52	66.39	27.18bc	0.10bc
	T2	5.53	65.49	24.18bc	0.11bc
	T3	5.50	66.41	25.73bc	0.07bc
7	C	5.54	68.43	20.58b	0.28a
	T1	5.58	65.32	24.23bc	0.07bc
	T2	5.58	65.33	24.91b	0.12b
	T3	5.56	66.01	19.93bc	0.12bc
SEM		0.04	3.30	2.07	0.04

^a–d Means with different letters are significantly different in column (p<0.05).
¹⁾ C, control; T1, added 0.007% nitrite; T2, added 0.05% golden thread extract; T3, added 0.05% clove extract.