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

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