Table 11 Effect of sonication method on reducing power [A700] of raw beef and deer meat.

From: Improvement of colour and oxidative stability of red deer and beef meat under sonication treatment

Parameter

Method†

SE‡

C

250S

500S

Reducing power

1.99b

1.76a

1.90b

0.27

  1. a-bMeans with different letters represents significant differences (P < 0.05).
  2. †Method = sonication method (C = without any treatment; S = sonication 250 W; 500S = sonication 500 W).
  3. ‡SE = Standard error.
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