Fig. 3
From: Improvement of colour and oxidative stability of red deer and beef meat under sonication treatment
Protein oxidation status of beef and red deer meat treated with ultrasound: C—non-sonicated samples; 250 W—samples sonicated under total acoustic power 250 W condition; 500S—samples sonicated under total acoustic power 500 W condition. Different letters a-c indicate a significant difference (P < 0.05). Error bars represent the standard errors.
