Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil
Table 4
Changes in color variables of SC and SC + ZMEO coated meat samples during 15 days of storage at refrigerated temperaturesa.
Storage days at 4°C
1
5
10
15
SC
41.08 ± 0.43Aa
38.95 ± 0.16Ba
31.25 ± 0.33Cc
—
SC + 0.5% ZMEO
40.56 ± 0.26Aa
38.12 ± 1.08Bab
33.42 ± 0.27Cb
—
SC + 1% ZMEO
37.54 ± 018Ab
37.95 ± 0.23Bbc
36.05 ± 0.41Ca
35.11 ± 0.09Da
SC + 1.5% ZMEO
36.06 ± 0.38Ab
35.95 ± 0.13Ac
34.28 ± 0.37Bab
33.11 ± 0.12Cb
SC
12.54 ± 0.11Ac
10.11 ± 0.14Bd
7.92 ± 0.22Cc
—
SC + 0.5% ZMEO
12.45 ± 0.08Ac
11.09 ± 0.11Bc
7.65 ± 0.22Cc
—
SC + 1% ZMEO
13.87 ± 0.18Ab
13.93 ± 0.09Ab
12.26 ± 0.28Bb
13.11 ± 0.08Ab
SC + 1.5% ZMEO
15.11 ± 0.22Aa
15.45 ± 0.21Aa
15.87 ± 0.08Aa
15.33 ± 0.09Aa
SC
15.19 ± 0.17Ad
13.23 ± 0.32Bd
11.41 ± 0.19Cc
—
SC + 0.5% ZMEO
16.76 ± 0.21Ac
14.76 ± 0.14Bc
11.09 ± 0.06Cc
—
SC + 1% ZMEO
17.33 ± 0.35Ab
17.45 ± 0.08Ab
16.11 ± 0.08Bb
17.09 ± 0.04Ab
SC + 1.5% ZMEO
19.05 ± 0.19Aa
18.98 ± 0.17Aa
19.27 ± 0.11Aa
19.08 ± 0.13Aa
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 ().