Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork

Mean thiobarbituric acid reactive substance (TBARS) values as mg malondialdehyde/kg meat and pH values of minced pork without and with one of three forms of rosemary

	Additive				Storage time (ST)			SEM	P-value
	C n = 30	ROL n = 30	REX n = 30	REO n = 30	ST0 n = 40	ST7 n = 40	ST14 n = 40	SEM	Additive	ST
pH	5.68 ^b	5.72 ^a	5.68 ^b	5.70 ^b	5.68 ^b	5.69 ^b	5.72 ^a	0.003	<0.001	<0.001
TBARS	0.49 ^a	0.39 ^a	0.41 ^a	0.13 ^b	0.36	0.34	0.32	0.013	<0.001	0.146

1a, b – superscript letters indicate significant difference within an experimental factor (P-value ≤ 0.05); SEM – standard error of the mean; C – control (meat without additives); ROL – meat with rosemary oleoresin; REX – meat with rosemary extract; REO – meat with rosemary essential oil; ST0 – before storage; ST7 – after 7 days of storage; ST14 – after 14 days of storage

Table 2.

Mean colour parameters (lightness (L*), redness (a*), yellowness (b*), chroma (C*) and hue angle (h°)) of minced pork without and with one of three forms of rosemary

	Additive				Storage time (ST)			SEM	P-value
	C n = 30	ROL n = 30	REX n = 30	REO n = 30	ST0 n = 40	ST7 n = 40	ST14 n = 40	SEM	Additive	ST
L*	58.55 ^{b, c}	59.61 ^a	57.74 ^b	60.24 ^a	59.03	59.03	59.04	0.142	<0.001	0.964
a*	9.45 ^b	8.31 ^{b, c}	9.72 ^b	10.66 ^a	9.36	9.55	9.70	0.127	<0.001	0.183
b*	17.56 ^{a, b, c}	22.34 ^a	21.12 ^b	19.00 ^c	19.96	20.01	20.05	0.215	<0.001	0.824
C*	19.96 ^{b, c}	23.84 ^a	23.25 ^a	21.79 ^b	22.10	22.19	22.32	0.187	<0.001	0.546
h°	61.79 ^b	69.62 ^a	65.29 ^{b, c}	60.74 ^b	64.74	63.22	63.98	0.419	<0.001	0.371

1a, b, c – superscript letters indicate significant difference within an experimental factor (P-value ≤ 0.05); SEM – standard error of the mean; C – control (meat without additives); ROL – meat with rosemary oleoresin; REX – meat with rosemary extract; REO – meat with rosemary essential oil; ST0 – before storage; ST7 – after 7 days of storage; ST14 – after 14 days of storage

Table 3.

Mean scores for sensory properties of minced pork without and with one of three forms of rosemary, as assessed by six panellists

	Additive				Storage time (ST)			SEM	P-value
	C n = 30	ROL n = 30	REX n = 30	REO n = 30	ST0 n = 40	ST7 n = 40	ST14 n = 40	SEM	Additive	ST
Aroma	7.02 ^{b, c}	7.95 ^a	8.15 ^a	7.40 ^b	7.53	7.65	7.72	0.069	<0.001	0.177
Colour	7.25 ^b	7.30 ^b	7.75 ^a	7.60 ^a	7.22 ^b	7.68 ^a	7.72 ^a	0.048	<0.001	<0.001
Taste	7.30 ^{b, c}	8.20 ^a	8.45 ^a	6.65 ^b	7.52	7.68	7.77	0.087	<0.001	0.153

1 9 – liked extremely; 8 – liked very much; 7 – liked moderately; 6 – liked slightly; 5 – neither liked nor dislike; 4 – disliked slightly; 3 – disliked moderately; 2 – disliked very much; 1 – disliked extremely

1a, b, c – superscript letters indicate significant difference within an experimental factor (P ≤ 0.05); SEM – standard error of the mean; C – control (meat without additives); ROL – meat with rosemary oleoresin; REX – meat with rosemary extract; REO – meat with rosemary essential oil; ST0 – before storage; ST7 – after 7 days of storage; ST14 – after 14 days of storage

Table 4.

Microbiological quality as mean log₁₀ colony-forming units (CFU)/g of minced pork without or with one of three forms of rosemary

	Additive				Storage time (ST)			SEM	P-value
	C n = 30	ROL n = 30	REX n = 30	REO n = 30	ST0 n = 40	ST7 n = 40	ST14 n = 40	SEM	Additive	ST
Enterobacteriaceae	1.76	2.24	2.23	ND	ND	1.12 ^b	3.11 ^a	0.339	0.054	<0.001
Pseudomonas spp.	0.98	2.07	1.74	ND	ND	0.98 ^b	2.40 ^a	0.284	0.059	<0.001
Lactic acid bacteria	3.54 ^a	3.38	3.41	2.86 ^b	3.26	3.29	3.33	0.093	0.048	0.709
Total aerobic psychrotrophic bacteria	2.20	2.46	2.52	2.05	ND	2.45 ^b	4.62 ^a	0.378	0.971	<0.001

1 ^{a, b} – superscript letters indicate significant difference within an experimental factor (P-value ≤ 0.05); SEM – standard error of the mean; C – control (meat without additives); ROL – meat with rosemary oleoresin; REX – meat with rosemary extract; REO – meat with rosemary essential oil; ST0 – before storage; ST7 – after 7 days of storage; ST14 – after 14 days of storage; ND – not detected (below the detection limit and <1 × 10¹ CFU/g)

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DOI: https://doi.org/10.2478/jvetres-2024-0047 | Journal eISSN: 2450-8608 (formerly 2300-3235)

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Language: English

Page range: 419 - 426

Submitted on: Mar 15, 2024

Accepted on: Sep 2, 2024

Published on: Sep 23, 2024

Published by: National Veterinary Research Institute in Pulawy

In partnership with: Paradigm Publishing Services

Keywords:

Rosmarinus officinalis L.,

Related subjects:

Microbiology and virology,

Life sciences, other,

Medicine,

Veterinary medicine

© 2024 Katarzyna Śmiecińska, Tomasz Daszkiewicz, Agnieszka Krajewska, Dorota Kubiak, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 68 (2024): Issue 3 (September 2024)