Table 2. Effect of oxygen concentration in modified atmosphere packaging (MAP) on the TBARS content and oxymyoglobin (OxyMb) concentration of ground beef during storage

Items	Storage time (day)	O2/CO2/N2 (%) in MAP
		0/20/80	25/20/55	50/20/30	75/20/5
TBARS (mg MDA /kg meat)	0	0.38±0.04B	0.39±0.07D	0.39±0.06D	0.39±0.06D
	3	0.37±0.03dB	1.12±0.26cC	1.41±0.22bC	1.79±0.24aC
	7	0.38±0.02dB	1.62±0.21cB	2.04±0.36bB	2.52±0.26aB
	11	0.40±0.02dA	1.95±0.14cA	2.43±0.23bA	3.02±0.20aA
OxyMb (%)	0	40.51±0.65bC	69.82±0.66aA	71.13±0.96aA	71.31±0.94aA
	3	66.26±2.56aA	53.41±2.16cB	56.72±1.13bcB	59.59±0.24bB
	7	52.40±4.41aB	14.27±1.00bC	14.60±0.35bC	14.19±0.48bC
	11	36.20±5.01aC	11.98±1.47bC	9.17±0.25bD	8.67±0.90bD

Means±S.D. in the same row with different letters differ significantly (p<0.05).
Means±S.D. in the same column with different letters differ significantly (p<0.05).