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

Table 4

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

Days	Treatment (T)				Breed (B)		P-value
	Control	SB2	SB4	SB6	Boran	Nguni	T	B	B x T
0	0.60±0.31	0.19±0.28	0.22±0.28	0.65±0.24	0.31±0.20	0.53±0.19	0.66	0.46	0.04
4	1.03±0.09	0.90±0.11	1.00±0.09	1.13±0.10	0.90±0.07	1.14±0.06	0.77	0.42	0.78
7	1.00±0.09	0.96±0.08	1.11±0.11	1.24±0.08	0.96±0.06	1.19±0.07	0.17	0.15	<0.01