Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

Table 5

Multiple linear regression equations of overall acceptability versus physicochemical parameters of raw minced beef meat stored at 4°C.

	Days of storage at 4°C
	0	3	7	14
C	3.055 + 0.542 × pH+ 0.162 × Sulph (R^2 = 0.951)	−4.055 + 0.484 × pH + 0.457 × MetMb + 0.041 × Carb − 0.014 ×Sulph − 0.457 × PV − 1.257 × CD (R^2 = 0.924)	−1.25 + 0.125 × pH − 0.101 × MetMb − 0.031 × Carb − 0.298 × Sulph − 0.598 × PV − 1.333 × CD − 0.457 × TBARS (R^2 = 0.907)
BHT	3.152 + 0.556 × pH + 0.211 × Sulph (R^2 = 0.977)	−2.258 + 0.425 × pH + 0.485 × MetMb + 0.058 × Carb + 0.015 × Sulph − 0.325 × PV − 1.114 × CD (R^2 = 0.821)	−0.689 + 0.175 × pH + 0.252 × MetMb − 0.124 × Sulph − 0.447 × PV − 1.247 × CD (R^2 = 0.833)	7.638 − 0.148 × MetMb − 0.368 × Sulph − 0.658 × PV − 1.335 × CD − 0.585 × TBARS (R^2 = 0.816)
AE1	3.330 + 0.598 × pH + 0.257 × Sulph (R^2 = 0.925)	−3.228 + 0.511 × pH + 0.488 × MetMb + 0.062 × Carb + 0.133 × Sulph − 0.148 × PV − 0.689 × CD (R^2 = 0.859)	−0.857 + 0.333 × pH + 0.298 × MetMb + 0.058 × Sulph − 0.311 × PV − 1.114 × CD (R^2 = 0.825)	−0.477 + 0.298 × MetMb − 0.138 × Sulph − 0.311 × PV − 1.114 × CD − 0.358 × TBARS (R^2 = 0.988)
AE2	3.352 + 0.601 × pH + 0.266 × Sulph (R^2 = 0.926)	−4.144 + 0.533 × pH + 0.491 × MetMb + 0.066 × Carb + 0.142 × Sulph − 0.137 × PV − 0.598 × CD (R^2 = 0.845)	1.258 + 0.384 × pH + 0.321 × MetMb + 0.111 × Sulph − 0.298 × PV − 1.044 × CD (R^2 = 0.819)	1.258 + 0.321 × MetMb + 0.198 × Sulph − 0.298 × PV − 1.044 × CD − 0.324 × TBARS (R^2 = 0.928)
AE3	3.207 + 0.628 × pH + 0.274 × Sulph (R^2 = 0.901)	−0.625 + 0.548 × pH + 0.505 × MetMb + 0.079 × Carb + 0.215 × Sulph − 0.098 × PV − 0.117 × CD (R^2 = 0.914)	−0.477 + 0.458 × pH + 0.498 × MetMb + 0.138 × Sulph − 0.311 × PV − 1.114 × CD (R^2 = 0.829)	2.947 + 0.314 × pH + 0.352 × MetMb + 0.122 × Sulph − 0.114 × PV − 1.128 × CD + 0.127 × TBARS (R^2 = 0.921)