宰后不同时间滩羊肉抗氧化活性的变化及可能机制

侯成立,黄彩燕,郑晓春,刘维华,杨奇,张德权

Changes of Antioxidant Activity and Its Possible Mechanism in Tan Sheep Meat in Different Postmortem Time

HOU ChengLi,HUANG CaiYan,ZHENG XiaoChun,LIU WeiHua,YANG Qi,ZHANG DeQuan

图1 宰后不同时间滩羊肉中FRAP总抗氧化能力 不同小写字母表示处理间差异显著（P<0.05）。下同

Fig. 1 FRAP activity of Tan lamb in different postmortem time Different lowercase letters indicate significant difference between treatments (P<0.05). The same as below