Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil

Table 2

Changes in chemical properties of SC and SC + ZMEO coated meat samples during 15 days’ storage at refrigerated temperatures^a.

		Storage days at 4°C
		1	5	10	15
pH	SC	5.50 ± 0.01^Da	5.92 ± 0.02^Ca	6.47 ± 0.03^Ba	7.82 ± 0.04^Aa
	SC + 0.5% ZMEO	5.45 ± 0.04^Da	5.82 ± 0.04^Ca	6.58 ± 0.03^Ba	7.42 ± 0.07^Ab
	SC + 1% ZMEO	5.38 ± 0.06^Da	5.65 ± 0.03^Cb	5.91 ± 0.07^Bb	6.32 ± 0.07^Ac
	SC + 1.5% ZMEO	5.38 ± 0.11^Ca	5.33 ± 0.04^Cc	5.69 ± 0.02^Bc	5.89 ± 0.05^Ad
PV	SC	1.38 ± 0.07^Da	3.78 ± 0.11^Ca	5.94 ± 0.07^Ba	7.82 ± 0.05^Aa
	SC + 0.5% ZMEO	1.45 ± 0.08^Da	3.11 ± 0.09^Cb	3.98 ± 0.06^Bb	5.66 ± 0.04^Ab
	SC + 1% ZMEO	1.28 ± 0.06^Da	2.61 ± 0.13^Cc	3.36 ± 0.05^Bc	4.21 ± 0.05^Ac
	SC + 1.5% ZMEO	1.33 ± 0.9^Da	1.87 ± 0.08^Cd	2.06 ± 0.04^Bd	2.67 ± 0.05^Ad
TBARS	SC	0.28 ± 0.12^Ca	0.49 ± 0.08^Ca	1.29 ± 0.07^Aa	1.08 ± 0.04^Ba
	SC + 0.5% ZMEO	0.31 ± 0.11^Ca	0.43 ± 0.04^Ca	1.12 ± 0.08^Ab	0.88 ± 0.05^Bb
	SC + 1% ZMEO	0.27 ± 0.14^Ca	0.33 ± 0.06^Cb	0.86 ± 0.02^Ac	0.71 ± 0.09^Bc
	SC + 1.5% ZMEO	0.31 ± 0.12^Ba	0.33 ± 0.08^Bb	0.62 ± 0.07^Ad	0.51 ± 0.04^Ad

SC, sodium caseinate; ZMEO; Zataria multiflora essential oil. Data represent the mean value of three replicates ± SD. Means within each row with different uppercase letters are significantly different (), and means within each column with different lowercase letters are significantly different ().