Table 1 Protein oxidation of cooked breast meat patties stored at refrigeration temperature

0.71 ± 0.015^e

0.70 ± 0.021^e

0.69 ± 0.020^e

0.66 ± 0.015^f,h

0.65 ± 0.015^f,h

0.63 ± 0.015^h

0.59 ± 0.025ⁱ

1.55 ± 0.026^d

1.42 ± 0.021^d,e

1.37 ± 0.015^e

1.33 ± 0.036^e,f

1.25 ± 0.015^f

0.88 ± 0.031^g

0.77 ± 0.015^g,e

2.92 ± 0.060^a

2.83 ± 0.067^a,b

2.77 ± 0.038^b

2.16 ± 0.050^c

2.03 ± 0.026^c,d

1.26 ± 0.050^f

1.02 ± 0.031^f,g