Table 10 Correlation study for CPH treated beef nuggets among different parameters.

From: Effect of milk-derived bioactive peptides on the lipid stability and functional properties of beef nuggets

 

TPC

DPPH

TVBN

POV

TBARS

pH

Coliform

TAB

L

a

b

TPC

1

          

DPPH

0.73892

1

         

TVBN

− 0.49173

− 0.90853

1

        

POV

− 0.47019

− 0.90364

0.970214

1

       

TBARS

− 0.6828

− 0.96862

0.909496

0.908614

1

      

pH

− 0.59344

− 0.83715

0.877013

0.796139

0.806188

1

     

Coliform

− 0.76498

− 0.97218

0.866643

0.872296

0.949872

0.823002

1

    

TAB

− 0.87701

− 0.94473

0.797051

0.772508

0.934322

0.781914

0.935578

1

   

L

0.067774

0.621435

− 0.84055

− 0.86081

− 0.67481

− 0.57837

− 0.59459

− 0.43504

1

  

a

0.281671

0.722301

− 0.8983

− 0.91552

− 0.74766

− 0.71206

− 0.72127

− 0.56492

0.942769

1

 

b

0.24558

0.715502

− 0.9258

− 0.90052

− 0.76067

− 0.77703

− 0.69488

− 0.57285

0.932685

0.960029

1