Figure 4. Comparison of antioxidant capacities of tannin extract, BHT and TP on pork during storage at 4°C. (A) TVB-N; (B) TBA. A, B Means with different superscripts are significantly different within days of preservation at 4 degree (P<0.05). a, b, c Means with different superscripts are significantly different within tannin extract level (P<0.01)

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Effects of Sorghum Grain Tannin Addition in Refrigerated Pork Meat against Lipid Oxidation

Lei Zang, Xinping Jin, Xiaopei Liu, Dongdong Wang, Ying Xu, Shanshan Li, Nan Xue, Rongrong Liang, Huawen Zhang, Hailian Wang, Shubing Liu, Yuye Wu

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