Figure 6. Progression of overall acceptability (as a percent of change from the zero time, %) in buffalo meatballs supplemented with various phyto-natural and byproduct extracts over the storage period (12 days at 4°C). Each value represents the mean of three replicates

From

Natural Antioxidants against Lipid–Protein Oxidative Deterioration in Beef Meatballs

Yousif A. Elhassaneen, Lamiaa A. Diab, Esraa S. ElFaramawy

American Journal of Food Science and Technology. 2026, 14(3), 74-91 doi:10.12691/ajfst-14-3-2