Table 4. TBARS value of standard pork cutlet(SC) and oven cooking type pork cutlet with added probiotics(OCP)

Traits	SC	OCP	Statistical analysis
TBARS value	0.95±0.03	0.37±0.02	t-value:－22.96**p:0.0019

All values are mean±SD.
non-significant,
p<0.05,
p<0.01,
p<0.001.