Table 1 Biochemical markers associated with oxidation in pretreated frozen beef samples

Peroxidase (x10^-4) Units/mg tissue

0

Fresh beef

6.43

6.43

6.43

0

Control

2.57

2.57

2.57

0

BHT

13.10

12.50

12.17

28

Spice A

11.21

11.30^a*

9.19

28

Spice B

9.52

9.81

8.26

28

Spice C

9.21

9.62

8.60

28

Combination

10.50

10.48

10.00

Catalase (x10^-4) Units/mg tissue

0

Fresh beef

4.44

4.44

4.44

0

Control

2.86

2.86

2.86

0

BHT

10.28

9.32

8.77

28

Spice A

8.85

8.90^a*

7.81

28

Spice B

5.96

6.30

6.33

28

Spice C

6.12

6.08

5.32

28

Combination

8.89

7.60

7.25

Superoxide Dismutase (x10^-4) Units/mg tissue

0

Fresh beef

9.39

9.39

9.39

0

Control

4.04

4.04

4.04

0

BHT

15.17

16.17

12.06

28

Spice A

13.60

14.90^a*

12.06

28

Spice B

13.00

11.38

13.10

28

Spice C

11.00

11.50

13.00

28

Combination

13.31

14.05

12.94

Free Fatty Acid

g Oleic acid/100g fat

0

Fresh beef

0.90

0.90

0.90

0

Control

2.14^a

2.14

2.14

0

BHT

0.08

0.08

0.11

28

Spice A

0.10

0.09*

0.15

28

Spice B

0.16

0.24

0.30

28

Spice C

0.19

0.06

0.34

28

Combination

0.11

0.11

0.17

Acid Value

0

Fresh beef

1.28

1.28

1.28

0

Control

3.04^a

3.04

3.04

0

BHT

0.11

0.11

0.16

28

Spice A

0.15*

0.13

0.21

28

Spice B

0.23

0.35

0.43

28

Spice C

0.27

0.08

0.48

28

Combination

0.16

0.16

0.24

Haem iron content (mg/Kg)

0

Fresh beef

1.38

1.38

1.38

0

Control

0.46

0.46

0.46

0

BHT

3.10

3.20

3.12

28

Spice A

2.98

3.04

2.70

28

Spice B

1.78

2.40

1.98

28

Spice C

1.96

2.60

2.40

28

Combination

3.02

3.06^a*

3.02