Table 3. Malondialdehyde and carbonyl contents in the beef patty added with winter mushroom powder

Treatments1) Malondialdehyde content (mg/kg) Carbonyl content (nmol/mg)
Control 2.16a 1.97
BP 1.60c 1.92
BFW 2.14a 2.20
BOW 1.79b 2.07
SEM2) 0.035 0.091
Control, beef patty manufactured without sodium pyrophosphate; BP, beef patty manufactured with sodium pyrophosphate; BFW, beef patty manufactured with 1% freeze-dried winter mushroom powder; BOW, beef patty manufactured with 1% oven-dried winter mushroom powder.
n=12.
Different small letters in the same column indicate significant differences between means (p<0.05).