Table 4 Effect of ClEO and their combination with BHT on pH and TBARS (mg of malonaldehyde equivalents per kg of sample (mg/kg) of raw minced meat beef during storage at 4 °C

 C

5.66 ± 0.26^a

5.82 ± 0.26^a

6.37 ± 0.19^a

6.85 ± 0.25^a

7.0 ± 0.24^a

 T₁

5.59 ± 0.21^a

5.67 ± 0.24^a

6.03 ± 0.18^a

6.21 ± 0.18^b

6.24 ± 0.26^b

 T₂

5.57 ± 0.22^a

5.62 ± 0.18^a

6.1 ± 0.17^a

6.17 ± 0.17^b

6.19 ± 0.22^b

 T₃

5.52 ± 0.22^a

5.62 ± 0.14^a

6 ± 0.15^a

6.1 ± 0.18^b

6.17 ± 0.23^b

 T₄

5.57 ± 0.18^a

5.62 ± 0.2^a

5.9 ± 0.21^a

6.05 ± 0.21^c

6.10 ± 0.25^c

 C

0.2 ± 0.14^a

0.88 ± 0.18^a

1.57 ± 0.19^a

2.31 ± 0.3^a

3.96 ± 0.15^a

 T₁

0.2 ± 0.08^a

0.6 ± 0.12^b

0.9 ± 0.13^b

1.33 ± 0.3^a

1.8 ± 0.15^b

 T₂

0.18 ± 02^a

0.4 ± 0.1^c

0.75 ± 0.2^b

0.83 ± 0.2^b

1.7 ± 0.13^b

 T₃

0.20 ± 0.14^a

0.34 ± 0.12^c

0.35 ± 0.16^c

0.66 ± 0.21^c

1.1 ± 0.11^c

 T₄

0.19 + 0.19^a

0.22 + 0.1^d

0.28 + 0.3^c

0.33 + 0.16^d

0.55 ± 0.12^d