Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat

Table 2

Mean (standard deviation) of sensory attributes of minced beef meat samples.

Sensory attribute	Control	TC1	TC3	TA1	TA3
Odor	2.44^c	6.55^ab	7.77^a	6.22^ab	5.22^b
Flavor	3.11^c	6^ab	7.66^a	5.33^b	4.77^bc
Taste	2.66^c	6.44^ab	7.66^a	5.66^b	5.11^b
Juiciness	4.22^a	4.11^a	5.44^a	3.88^a	4^a
Tenderness	5.11^a	3.55^abc	4.44^ab	2.66^c	3.33^bc
Color	3^a	4.22^a	4.33^a	4^a	4^a
Overall acceptability	4.55^b	7^a	6.55^a	5^b	4.66^b

Means in the same row followed by the same letter are not significantly different . Acceptance was evaluated using a 9-point scale, where 1 = extremely dislike and 9 = extremely like.