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 | 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 |
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 | 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 |
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 | 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 |
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 | 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 |