Table 5. Effects of Allium hookeri and fermented Allium hookeri on TBARS values of pork patties

TBARS value (mg MDA/kg)	CON	AH	FAH	SEM	p-value
Day 1	0.37	0.38	0.37	0.01	0.347
Day 3	0.35a	0.33ab	0.32b	0.01	0.029
Day 7	0.29a	0.24b	0.24b	0.01	0.013
Day 14	0.41	0.40	0.40	0.00	0.251

Each value is the mean of three replicates.
values in each row with different letters are statistically different (p<0.05).
CON, normal pork patties; AH, pork patties with Allium hookeri root powder; FAH, pork patties with fermented Allium hookeri root powder.