Figure 4. UV absorbance at 232 of leaf extract treated beef meat (A = blank, B = BHT, C = 50 mg C. gynandra (mixed), D = 50 mg V. unguiculata (mixed), E = 50 mg C. gynandra (sprayed), F = 50 mg V. unguiculata (Sprayed))

From

Quality, Shelf-life and Sensory Analysis of Beef Meat Treated with Cleome gynandra and Vigna unguiculata Extracts

P. Dzomba, I. Gwizangwe, P. Pedzisai, E. Togarepi

Chemical Engineering and Science. 2014, 2(3), 40-45 doi:10.12691/ces-2-3-1