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

Table 6

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

Days of storage at 4°C
	0	3	7	14
C	3.129 + 0.516 × color (R^2 = 0.859)	−4.258 + 0.384 × color (R^2 = 0.958)	−11.289 + 0.125 × color (R^2 = 0.901)
BHT	4.328 + 0.514 × color (R^2 = 0.856)	−2.521 + 0.488 × color (R^2 = 0.955)	−3.729 + 0.375 × color (R^2 = 0.914)	9.355 − 0.149 × appearance + 0.248 × color (R^2 = 0.918)
AE1	3.005 + 0.537 × color (R^2 = 0.866)	1.29 + 0.468 × color + 0.801 × odor (R^2 = 0.914)	−6.929 + 0.414 × color + 0.521 × odor (R^2 = 0.904)	5.267 + 0.114 × color + 0.324 × odor (R^2 = 0.921)
AE2	−2.658 + 0.667 × color (R^2 = 0.824)	4.119 + 0.501 × color + 1.297 × odor (R^2 = 0.927)	−8.524 + 0.487 × color + 0.787 × odor (R^2 = 0.864)	−1.987 + 0.333 × color + 0.597 × odor (R^2 = 0.847)
AE3	−1.257 + 0.897 × color (R^2 = 0.836)	7.984 + 0.748 × color + 1.547 × odor (R^2 = 0.911)	7.598 + 0.657 × color + 1.247 × odor (R^2 = 0.887)	9.587 + 0.488 × color + 1.107 × odor (R^2 = 0.888)