Table 6 Effect of type of meat and sonication method on protein content [mg/ml] of meat.

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

Type of meat

Method†

SE‡

C

250S

500S

Beef

1.37abc

1.31a

1.38bc

0.007

Deer

1.41c

1.32a

1.32ab

  1. a-cMeans with different letters represents significant differences (P < 0.05).
  2. †Method = sonication method (C—non-sonicated samples; 250S—samples sonicated under total acoustic power 250 W condition; 500S—samples sonicated under total acoustic power 500 W condition).
  3. ‡SE standard error.
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