Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

Figure 2

(a) Volcano plots for peroxide value (POV) and (b) 2-thiobarbituric acid-reactive substances (TBARS) of pork patties. SS, soy sauce; RW, red wine; RCP, red chili paste; SP, soybean paste; RG, red ginseng; BC, blackcurrant; EB, elderberries; CP, chili pepper; BB, blueberries; CB, cherry berry; BT, black tea.

(a)

(b)