## 3 Results and Discussion
### Oxidation Shelf-Life Study of Beef Burgers
\begin{table}
\begin{tabular}{l c c c c} \hline \hline \multicolumn{1}{c}{**Samples**} & \multicolumn{4}{c}{**Days of Storage**} \\ \cline{2-5}  & **D0** & **D1** & **D3** \\ \hline Lipid Oxidation: TBARS & & & & \\ \hline CB & 1.01 \(\pm\) 0.18 \({}^{\text{a,y}}\) & 1.78 \(\pm\) 0.23 \({}^{\text{a,x}}\) & 2.42 \(\pm\) 0.11 \({}^{\text{a,w}}\) & \\ FRB & 0.75 \(\pm\) 0.18 \({}^{\text{a,w}}\) & 0.77 \(\pm\) 0.04 \({}^{\text{b,w}}\) & 0.94 \(\pm\) 0.25 \({}^{\text{b,w}}\) & \\ FRB-AE & 0.55 \(\pm\) 0.03 \({}^{\text{b,w}}\) & 0.46 \(\pm\) 0.02 \({}^{\text{c,wx}}\) & 0.43 \(\pm\) 0.06 \({}^{\text{c,x}}\) & \\ FRB-TAE & 0.44 \(\pm\) 0.08 \({}^{\text{b,w}}\) & 0.46 \(\pm\) 0.02 \({}^{\text{c,ww}}\) & 0.48 \(\pm\) 0.06 \({}^{\text{c,w}}\) & \\ \hline Protein Oxidation: Thiol Groups & & & \\ \hline CB & 54.71 \(\pm\) 4.70 \({}^{\text{a,x}}\) & 59.56 \(\pm\) 6.25 \({}^{\text{a,x}}\) & 44.70 \(\pm\) 1.52 \({}^{\text{a,x}}\) & \\ FRB & 47.14 \(\pm\) 10.06 \({}^{\text{a,x}}\) & 43.99 \(\pm\) 2.58 \({}^{\text{a,x}}\) & 38.12 \(\pm\) 0.32 \({}^{\text{a,x}}\) & \\ FRB-AE & 29.53 \(\pm\) 6.05 \({}^{\text{a,x}}\) & 21.64 \(\pm\) 2.48 \({}^{\text{b,x}}\) & 16.45 \(\pm\) 5.56 \({}^{\text{b,x}}\) & \\ FRB-TAE & 27.58 \(\pm\) 3.01 \({}^{\text{b,x}}\) & 27.57 \(\pm\) 3.20 \({}^{\text{b,x}}\) & 25.45 \(\pm\) 1.51 \({}^{\text{c,x}}\) & \\ \hline Volatile Compounds & & & & \\ \hline \multirow{2}{*}{Compound} & \multirow{2}{*}{Day} & \multicolumn{4}{c}{Samples} & \multirow{2}{*}{SEM} & \multirow{2}{*}{Sig.} \\ \cline{3-3} \cline{5-5}  & CB & FRB & FRB-AE & FRB-TAE & & \\ \hline \multirow{4}{*}{Pentanal} & 0 & nd & nd & nd & 0.00 & *** \\  & 3 & 2.48 \({}^{\text{a}}\) & nd \({}^{\text{b}}\) & nd \({}^{\text{b}}\) & nd \({}^{\text{b}}\) & 0.41 & ** \\  & Sig. & ** & ns & ns & ns & \\ \hline \multirow{4}{*}{Hexanal} & 0 & 54.95 \({}^{\text{a}}\) & 27.27 \({}^{\text{b}}\) & 15.61 \({}^{\text{c}}\) & 8.67 \({}^{\text{d}}\) & 6.67 & *** \\  & 3 & 117.57 \({}^{\text{a}}\) & 26.70 \({}^{\text{c}}\) & 44.57 \({}^{\text{b}}\) & 16.44 \({}^{\text{d}}\) & 14.95 & *** \\  & Sig. & *** & ns & *** & ** & \\ \hline \multirow{4}{*}{Benzaldehyde} & 0 & 5.81 \({}^{\text{a}}\) & 6.40 \({}^{\text{a}}\) & nd & nd & 1.16 & *** \\  & 3 & 7.47 \({}^{\text{a}}\) & 6.29 \({}^{\text{b}}\) & nd \({}^{\text{c}}\) & nd \({}^{\text{c}}\) & 1.31 & *** \\  & Sig. & ns & ns & ns & ns & \\ \hline \multirow{4}{*}{2,4-Decadienal} & 0 & 3.68 \({}^{\text{a}}\) & nd \({}^{\text{b}}\) & nd \({}^{\text{b}}\) & nd \({}^{\text{a}}\) & 0.61 & *** \\  & 3 & 8.02 \({}^{\text{a}}\) & nd \({}^{\text{b}}\) & nd \({}^{\text{b}}\) & nd \({}^{\text{b}}\) & 1.31 & *** \\  & Sig. & ** & ns & ns & ns & \\ \hline \multirow{4}{*}{2,3-Octanedione} & 0 & 33.94 \({}^{\text{a}}\) & nd \({}^{\text{b}}\) & nd \({}^{\text{b}}\) & nd \({}^{\text{b}}\) & 5.56 & *** \\  & 3 & 51.30 \({}^{\text{a}}\) & 3.00 \({}^{\text{b}}\) & 2.80 \({}^{\text{b}}\) & nd \({}^{\text{c}}\) & 8.09 & *** \\  & Sig. & *** & ** & ns & & \\ \hline \multirow{4}{*}{1-Pentanol} & 0 & 6.33 \({}^{\text{a}}\) & 2.49 \({}^{\text{b}}\) & nd \({}^{\text{c}}\) & nd \({}^{\text{c}}\) & 0.98 & *** \\  & 3 & 8.58 \({}^{\text{a}}\) & 3.66 \({}^{\text{b}}\) & 2.66 \({}^{\text{b}}\) & nd \({}^{\text{c}}\) & 1.18 & *** \\  & Sig. & * & ns & ** & ns & \\ \hline \multirow{4}{*}{1-Hexanol} & 0 & 2.61 \({}^{\text{a}}\) & nd \({}^{\text{b}}\) & nd \({}^{\text{b}}\) & nd \({}^{\text{b}}\) & 0.45 & ** \\  & 3 & 8.16 \({}^{\text{a}}\) & 2.06 \({}^{\text{b}}\) & 2.50 \({}^{\text{b}}\) & nd \({}^{\text{c}}\) & 1.15 & *** \\  & Sig. & ** & * & ** & ns & \\ \hline \multirow{4}{*}{1-Octen-3-ol} & 0 & 33.39 \({}^{\text{a}}\) & 11.24 \({}^{\text{b}}\) & 5.35 \({}^{\text{c}}\) & 11.21 \({}^{\text{b}}\) & 11.46 & *** \\  & 3 & 44.14 \({}^{\text{a}}\) & 14.10 \({}^{\text{b}}\) & 15.75 \({}^{\text{b}}\) & 7.54 \({}^{\text{b}}\) & 5.32 & *** \\  & Sig.