Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

Table 3

Preservative effect of sweet basil essential oil on colour stability of minced beef from Boran and Nguni cattle during cold storage at 4°C.

Parameters	Days	Treatment (T)				Breed (B)		SEM	P-value
		Control	SB2	SB4	SB6	Boran	Nguni		T	B	B x T
Lightness (L)	0	34.93	34.39	35.51	36.64	34.92	35.82	0.56	0.01	0.03	0.04
	4	37.88	38.13	38.49	38.18	37.58	38.72	0.89	0.89	0.07	0.78
	7	35.18	37.38	37.82	39.38	36.78	38.09	0.40	<0.01	<0.01	<0.01
Yellowness (b)	0	16.43	16.32	16.91	17.42	16.52	17.02	0.31	0.03	0.003	0.33
	4	12.03	13.16	13.96	14.25	12.91	13.79	0.20	<0.01	<0.01	0.01
	7	9.97	12.04	12.33	13.87	11.79	12.32	0.30	0.01	<0.02	0.04
Redness (a)	0	17.89	18.45	18.71	19.18	18.80	18.32	0.34	0.01	0.54	0.01
	4	11.44	11.53	12.15	12.77	11.72	12.22	0.40	0.01	<0.01	0.001
	7	10.83	11.30	10.39	10.82	11.08	10.58	0.37	0.05	0.03	0.15
Chroma	0	24.30	24.65	35.24	25.91	25.05	25.02	0.43	0.01	0.91	0.03
	4	16.73	17.50	18.52	19.14	17.45	18.43	0.31	<0.01	<0.01	0.05
	7	14.73	16.55	16.23	17.62	16.32	16.25	0.32	<0.01	0.16	0.12
Hue	0	0.74	0.73	0.74	0.74	0.72	0.75	0.00	0.14	0.01	0.01
	4	0.83	0.85	0.85	0.84	0.84	0.85	0.01	0.32	0.72	0.01
	7	0.73	0.81	0.88	0.90	0.80	0.85	0.02	<0.01	<0.01	<0.01

C: no additives; SB2: 2% sweet basil essential oil; SB4: 4% sweet basil essential oil; SB6: 6% sweet basil essential oil.
Means not sharing a common superscript (with ) in a row for each treatment are significantly different at p < 0.05.