Research Article

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

Table 5

Changes in sensorial properties of SC and SC + ZMEO coated meat samples during 15 days of storage at refrigerated temperaturesa.

Storage days at 4°C
151015

ColorSC8.8 ± 0.42Aa6 ± 0.82Bb4.6 ± 0.84Cb1.5 ± 0.71Dc
SC + 0.5% ZMEO8.9 ± 0.32Aa7.9 ± 0.74Aab5.9 ± 0.99Bab3.2 ± 0.42Cb
SC + 1% ZMEO8.8 ± 0.42Aa8.7 ± 0.48Aa7.6 ± 0.70AB5.9 ± 0.99Ba
SC + 1.5% ZMEO8.7 ± 0.48Aa8.7 ± 0.48Aa7.6 ± 0.70ABaa6.6 ± 0.70Ba

OdorSC9 ± 0.00Aa6.9 ± 0.52Bab3.1 ± 0.74Cb1.5 ± 0.71Dc
SC + 0.5% ZMEO8.9 ± 0.32Aa7.9 ± 0.74Aa4.6 ± 0.84Bab3.2 ± 0.42Bb
SC + 1% ZMEO8.6 ± 0.52Aa8.2 ± 0.63Aa5.9 ± 0.99Ba6.7 ± 0.67Ba
SC + 1.5% ZMEO6.9 ± 0.52Ab6 ± 0.82Ab5.9 ± 0.99Aa6.1 ± 0.57Aa

TextureSC8.8 ± 0.42Aa6.6 ± 0.70Bb4.6 ± 0.84Cb3.6 ± 0.57Cc
SC + 0.5% ZMEO8.8 ± 0.42Aa7.6 ± 0.70ABab5.9 ± 0.99BCb4.5 ± 0.85Cbc
SC + 1% ZMEO8.7 ± 0.48Aa8.2 ± 0.63ABa6.6 ± 0.70Bb5.9 ± 0.99Bab
SC + 1.5% ZMEO8.8 ± 0.42Aa8.8 ± 0.42Aa8.2 ± 0.63ABa7.6 ± 0.70Ba

OverallSC8.8 ± 0.42Aa6 ± 0.82Bb4.6 ± 0.84Cb3.2 ± 0.42Cb
SC + 0.5% ZMEO8.9 ± 0.32Aa7.6 ± 0.70ABab5.9 ± 0.99BCab4.4 ± 0.97Cab
SC + 1% ZMEO8.8 ± 0.42Aa8.2 ± 0.63ABa6.4 ± 0.70Ca5.9 ± 0.99Ca
SC + 1.5% ZMEO7.9 ± 0.74Aa7.6 ± 0.70ABab7.6 ± 0.70ABa6.2 ± 0.63Ba

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 ().