Table 7. Effect of perilla leaves ethanol extract on the TBARS value (mg MDA/kg) of the barbecued pork patty

Cooking doneness	Treatment			SEM
Cooking doneness	CON	0.2PLE	0.4PLE	SEM
Medium	5.88^Aa	0.51^Ab	0.53^Ab	0.02
Well-done	3.29^Ba	0.48^Bb	0.50^Bb	0.00
SEM	0.02	0.00	0.01

Medium, barbecued for 9 min until internal temperature reaches 71°C; Well-done, barbecued for 16 min until internal temperature reaches 80°C.
Means within a column with different superscript differ significantly at p<0.05 (n=3).
Means within a row with different superscript differ significantly at p<0.05 (n=3).
TBARS, 2-thiobarbituric acid reactive substances; MDA, malondialdehyde; CON, control; 0.2PLE, pork patty made with the addition of 0.2% perilla leaves extract; 0.4PLE, pork patty made with the addition of 0.4% perilla leaves extract.