Preservation of minced raw meat using rosemary (Rosmarinus officinalis) and basil (Ocimum basilicum) essential oils

Figures & data

Figure 1. Effects of REO and BEO treatments on pH values of minced raw meat samples stored at 4 °C.

Table 1. Effect of REO and BEO treatments on color parameters (L*a*b*) of minced raw meat during storage at 4 °C for 21 days.

Storage (days)	Control	MR0.5%	MR1.0%	MR1.5%	MB0.5%	MB1.0%	MB1.5%	MSD	CV
L* (Lightness)
0	39.94 ± 2.32	38.88 ± 0.09	38.94 ± 0.55	42.00 ± 1.04	39.87 ± 0.83	41.10 ± 0.64	39.89 ± 0.02	4.13	2.60
7	33.01 ± 0.00^e	40.28 ± 0.03^c	40.59 ± 0.29^c	42.04 ± 0.06^b	39.50 ± 0.34^d	41.44 ± 0.08^b	43.71 ± 0.12^a	0.71	0.45
14	33.90 ± 0.02^g	34.61 ± 0.08^f	41.40 ± 0.01^c	40.89 ± 0.04^d	40.03 ± 0.04^e	44.36 ± 0.02^b	45.00 ± 0.08^a	0.21	0.13
21	39.75 ± 0.04^d	36.05 ± 0.16^g	39.27 ± 0.13^e	43.74 ± 0.08^c	38.17 ± 0.01^f	44.73 ± 0.01^b	46.11 ± 0.01^a	0.34	0.21
a* (Redness + a* to Greenness -a*)
0	4.70 ± 0.01^f	17.15 ± 0.01^a	8.40 ± 0.02^d	6.17 ± 0.01^e	13.77 ± 0.00^b	12.53 ± 0.42^c	12.21 ± 0.52^c	1.00	2.37
7	3.54 ± 1.07^c	13.01 ± 0.04^a	7.10 ± 0.01^b	6.07 ± 0.00^bc	13.32 ± 1.32^a	11.97 ± 0.04^a	11.35 ± 0.30^a	2.59	6.91
14	3.00 ± 0.01^f	11.12 ± 0.10^b	6.81 ± 0.13^d	4.98 ± 0.01^e	12.99 ± 0.04^a	11.01 ± 0.00^b	10.64 ± 0.02^c	0.26	0.76
21	2.68 ± 0.06^f	9.89 ± 0.00^c	6.71 ± 0.20^d	4.58 ± 0.59^e	12.20 ± 0.23^a	11.11 ± 0.04^b	10.73 ± 0.01^bc	0.99	3.02
b* (Yellowness + b* to Blueness -b*)
0	6.20 ± 1.05^b	14.93 ± 0.13^a	16.14 ± 0.28^a	15.61 ± 1.12^a	15.53 ± 0.98^a	15.99 ± 0.73^a	16.44 ± 0.19^a	2.99	5.23
7	9.58 ± 0.00^d	17.11 ± 0.01^ab	16.71 ± 0.06^b	17.35 ± 0.01^a	16.10 ± 0.26^c	16.73 ± 0.01^b	16.92 ± 0.28^ab	0.58	0.92
14	11.48 ± 0.02^f	17.57 ± 0.04^c	17.92 ± 0.01^b	18.87 ± 0.02^a	16.75 ± 0.00^e	17.07 ± 0.00^d	17.09 ± 0.00^d	0.07	0.11
21	13.39 ± 0.01^d	21.11 ± 0.02^a	18.46 ± 0.04^b	18.88 ± 0.01^b	18.48 ± 0.05^b	17.56 ± 0.03^c	17.61 ± 0.48^c	0.73	1.03

Different letters within a row indicate significant difference (p < 0.05) between treatments within the same storage time; different letters within a column indicate significant difference (p < 0.05) between storage times within the same treatment. Values are reported as mean ± standard deviation. MSD = Minimum significant difference, CV = Percent of coefficient variation.

Table 2. Effects of REO and BEO treatments on total bacteria, coliforms and Salmonella in minced meat during storage at 4 °C.

Microbes (Log CFU/g)	Days of Storage	Control	MR0.5%	MR1.0%	MR1.5%	MB0.5%	MB1.0%	MB1.5%	MSD	CV
Total Bacterial Count (TBC)	0	6.80 ± 0.02^a	6.22 ± 0.06^b	5.51 ± 0.04^c	Negative	5.34 ± 0.06^d	2.51 ± 0.04^e	Negative	0.16	0.90
	7	8.27 ± 0.05^a	5.71 ± 0.01^b	4.87 ± 0.02^c	Negative	4.28 ± 0.03^d	Negative	Negative	0.1	0.66
	14	7.17 ± 0.13^a	4.84 ± 0.01^b	Negative	Negative	Negative	Negative	Negative	0.23	2.61
	21	7.10 ± 0.08^a	4.10 ± 0.13^b	2.28 ± 0.03^d	Negative	3.62 ± 0.03^c	2.29 ± 0.01^d	Negative	0.25	1.96
Total Coliform Count (TCC)	0	2.90 ± 0.01^a	2.79 ± 0.01^a	1.62 ± 0.03^d	Negative	2.56 ± 0.03^b	2.10 ± 0.13^c	Negative	0.22	2.74
	7	4.42 ± 0.01^a	3.32 ± 0.01^b	Negative	Negative	Negative	Negative	Negative	0.06	1.12
	14	4.43 ± 0.04^a	2.43 ± 0.04^b	Negative	Negative	Negative	Negative	Negative	0.08	1.79
	21	4.47 ± 0.04^a	Negative	Negative	Negative	Negative	Negative	Negative	0.05	1.55
Salmonella	0	2.95 ± 0.01^a	2.57 ± 0.04^b	2.27 ± 0.05^c	2.62 ± 0.02^b	2.62 ± 0.03^b	2.29 ± 0.01^c	Negative	0.12	1.15
	7	4.55 ± 0.01^a	2.49 ± 0.01^b	Negative	Negative	Negative	Negative	Negative	0.03	0.55
	14	5.30 ± 0.06^a	2.78 ± 0.01^a	Negative	Negative	Negative	Negative	Negative	0.09	1.73
	21	5.51 ± 0.02^a	2.47 ± 0.03^b	Negative	Negative	Negative	Negative	Negative	0.06	1.10

Different letters within a row indicate significant difference (p < 0.05) between treatments within the same storage time; different letters within a column indicate significant difference (p < 0.05) between storage times within the same treatment. Values are reported as mean ± standard deviation. MSD = Minimum significant difference, CV = Percent of coefficient variation.

Figure 2. Correlogram showing correlation between pH, instrumental color and microbial load.

Data availability statement

Even though adequate data has been given in the form of tables and figures, however, all authors declare that if more data is required then the data will be provided on a request basis.