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

Table 3

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

		Storage days at 4°C
		1	5	10	15
APC	SC	4.16 ± 0.11^Da	5.11 ± 0.16^Ca	7.64 ± 0.32^Ba	8.35 ± 0.08^Aa
	SC + 0.5% ZMEO	4.22 ± 0.08^Da	5.33 ± 0.12^Ca	7.42 ± 0.08^Ba	8.21 ± 0.12^Aa
	SC + 1% ZMEO	3.88 ± 0.06^Db	4.22 ± 0.22^Cb	4.82 ± 0.14^Bb	5.54 ± 0.07^Ab
	SC + 1.5% ZMEO	3.22 ± 0.12^Dc	3.36 ± 0.08^Cc	3.88 ± 0.11^Bc	4.42 ± 0.21^Ac
PBC	SC	2.34 ± 0.08^Da	3.82 ± 0.15^Ca	4.9 ± 0.12^Ba	6.6 ± 0.09^Aa
	SC + 0.5% ZMEO	2.4 ± 0.12^Da	2.62 ± 0.11^Cb	3.2 ± 0.18^Bb	5.8 ± 0.08^Ab
	SC + 1% ZMEO	2.01 ± 0.11^Db	2.45 ± 0.14^Cb	3.3 ± 0.12^Bc	3.8 ± 0.12^Ac
	SC + 1.5% ZMEO	1.68 ± 0.06^Cc	1.99 ± 0.09^Bc	2.2 ± 0.11^Bd	2.5 ± 0.06^Ad
LAB	SC	1.28 ± 0.12^Da	2.67 ± 0.12^Ca	4.22 ± 0.15^Ba	5.22 ± 0.09^Aa
	SC + 0.5% ZMEO	1.33 ± 0.08^Da	2.43 ± 0.17^Ca	3.8 ± 0.13^Bb	4.6 ± 0.12^Ab
	SC + 1% ZMEO	1.28 ± 0.08^Da	2.02 ± 0.19^Cb	2.92 ± 0.14^Bc	3.84 ± 0.16^Ac
	SC + 1.5% ZMEO	1.26 ± 0.15^Da	1.88 ± 0.12^Bb	2.12 ± 0.11^Bd	2.88 ± 0.15^Ad
EBC	SC	3.12 ± 0.06^Da	4.62 ± 0.11^Ca	6.8 ± 0.12^Ba	7.8 ± 0.22^Aa
	SC + 0.5% ZMEO	3.22 ± 0.09^Da	4.5 ± 0.10^Ca	7.1 ± 0.17^Ba	7.5 ± 0.14^Aa
	SC + 1% ZMEO	3.18 ± 0.13^Da	3.88 ± 0.05^Cb	5.2 ± 0.15^Bb	5.8 ± 0.12^Ab
	SC + 1.5% ZMEO	2.96 ± 0.12^Da	3.12 ± 0.14^Cc	3.9 ± 0.19^Bc	4.5 ± 0.18^Ac

SC, sodium caseinate; ZMEO, Zataria multiflora essential oil; TPC, total plate count; PBC, psychrotrophic bacterial count; LAB, lactic acid bacteria; EBC, Enterobacteriaceae counts. 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 ().