Figure 3 | Scientific Reports

Figure 3

From: Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat

Figure 3The alternative text for this image may have been generated using AI.

Antioxidant activities of (A) hydrophilic and (B) lipophilic meat-sample extracts. R raw, C cooked. Asterisk indicates P < 0.05 vs. raw. Double asterisk indicates P < 0.01 vs. raw. Triple asterisk indicates P < 0.001 vs. raw. Dagger indicates P < 0.05 vs. loin (beef and pork) or thigh (duck). Double dagger indicates P < 0.01 vs. loin (beef and pork) or thigh (duck). Triple dagger indicates P < 0.001 vs. loin (beef and pork) or thigh (duck).

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