Fig. 4
From: Improvement of colour and oxidative stability of red deer and beef meat under sonication treatment
Lipid oxidation status of beef and red deer meat treated with ultrasound: C—non-sonicated samples; 250S—samples sonicated under total acoustic power 250 W condition; 500S—samples sonicated under total acoustic power 500 W condition. Different letters a-d indicate significant difference (P < 0.05). Error bars represent standard errors.
