Table 6. Lipid oxidation (TBARS value) of the cooked enhanced beef during storage at 4°C

Treatment¹⁾	Storage days			SEM
Treatment¹⁾	1	5	10	SEM
Enhancement
Control	0.54^az	1.55^y	1.92^x	0.118
Enhanced beef	0.42^bz	1.51^y	1.76^x	0.070
SEM	0.050	0.077	0.135
Source
EBS	0.49^az	1.54^y	1.96^ax	0.106
EBW 0.2	0.43^abz	1.52^y	1.78^abx	0.075
EBW 0.5	0.35^by	1.47^x	1.53^bx	0.128
SEM	0.050	0.110	0.109

Control: no enhanced beef; EBS: the enhanced beef by 0.5% (w/w) sodium chloride; EBW 0.2: the enhanced beef by 0.5% (w/w) sodium chloride and 0.2% (w/w) powder of winter mushroom juice; EBW 0.5: the enhanced beef by 0.5% (w/w) sodium chloride and 0.5% (w/w) powder of winter mushroom juice.
Different letters in the same column indicate significant differences between means (p < 0.05).
Different letters in the same row indicate significant differences between means (p < 0.05).
SEM, standard error of the least square mean.