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).