Comparing the Effects of Thyme (Zataria multiflora) and Rosemary (Rosmarinus officinalis) Essential Oils on Microbiological, Physicochemical, and Sensory Properties of Vacuum-Packaged and Refrigerated Chicken Breast

Table 3

Effect of thyme and rosemary EOs on physicochemical properties of vacuum-packaged chicken breast samples during refrigeration (mean ± SD).

		Days
Physicochemical properties	Samples	0	3	6	9	12
pH	C1	5.82 ± 0.01^A^a	5.75 ± 0.01^Ab	5.70 ± 0.02^Ac	5.57 ± 0.02^Bd	5.57 ± 0.01^Bd
	C2	5.75 ± 0.02^Ba	5.62 ± 0.01^Cb	5.46 ± 0.01^Cd	5.41 ± 0.01^Ce	5.58 ± 0.01^Bc
	T1	5.73 ± 0.01^Ca	5.69 ± 0.00^Bb	5.62 ± 0.02^Bc	5.58 ± 0.02^Bd	5.73 ± 0.03^Aa
	T2	5.76 ± 0.03^Ba	5.70 ± 0.01^Bc	5.70 ± 0.02^Ac	5.65 ± 0.02^Ad	5.74 ± 0.03^Ab
	R1	5.75 ± 0.02^Ba	5.61 ± 0.02^Cb	5.47 ± 0.01^Cc	5.36 ± 0.01^Dc	5.55 ± 0.02^Cb
	R2	5.82 ± 0.01^Aa	5.51 ± 0.01^Db	5.43 ± 0.03^Dc	5.40 ± 0.01^Cc	5.51 ± 0.01^Db
TBARs (mg MDA/kg meat)	C1	0.25 ± 0.01^A^a	0.21 ± 0.01^Ab	0.17 ± 0.01^Bc	0.20 ± 0.01^Db	0.25 ± 0.01^Ca
	C2	0.14 ± 0.01^Be	0.15 ± 0.00^Bd	0.18 ± 0.01^Bc	0.22 ± 0.01^Cb	0.26 ± 0.02^Ca
	T1	0.13 ± 0.01^Ce	0.14 ± 0.01^Cd	0.15 ± 0.01^Cc	0.19 ± 0.01^Eb	0.22 ± 0.01^Da
	T2	0.09 ± 0.01^Dd	0.09 ± 0.01^Dd	0.11 ± 0.01^Dc	0.13 ± 0.01^Fb	0.14 ± 0.01^Ea
	R1	0.12 ± 0.01^Ce	0.16 ± 0.01^Bd	0.20 ± 0.01^Ac	0.31 ± 0.00^Ab	0.39 ± 0.02^Aa
	R2	0.13 ± 0.01^Ce	0.15 ± 0.01^Bd	0.17 ± 0.00^Bc	0.26 ± 0.01^Bb	0.33 ± 0.01^Ba
Color L values	C1	54.16 ± 0.01^B^e	55.64 ± 0.02^Bc	57.19 ± 0.01^Ba	56.02 ± 0.06^Db	54.62 ± 0.06^Cd
	C2	51.35 ± 0.02^De	53.85 ± 0.03^Dd	56.36 ± 0.07^Dc	57.52 ± 0.09^Cb	58.78 ± 0.16^Ba
	T1	53.71 ± 0.13^Cb	49.95 ± 0.03^Fd	46.27 ± 0.09^Fe	50.92 ± 0.03^Fc	55.54 ± 0.02^Ca
	T2	61.16 ± 0.02^Aa	58.58 ± 0.05^Ac	56.14 ± 0.11^Ed	58.50 ± 0.06^Bc	60.94 ± 0.09^Ab
	R1	48.51 ± 0.04^Fe	52.62 ± 0.04^Ec	56.88 ± 0.12^Ca	53.60 ± 0.02^Eb	50.24 ± 0.01^Dd
	R2	49.69 ± 0.01^Ed	54.60 ± 0.01^Cc	59.66 ± 0.13^Aa	58.92 ± 0.03^Ab	58.86 ± 0.12^Bb
Color a values	C1	3.36 ± 0.01^D^e	4.72 ± 0.02^Ec	5.98 ± 0.02^Aa	4.95 ± 0.02^Cb	3.81 ± 0.07^Ed
	C2	5.26 ± 0.01^Ba	5.03 ± 0.02^Cb	4.83 ± 0.01^Fc	4.81 ± 0.01^Dc	4.78 ± 0.02^Bd
	T1	3.32 ± 0.01^De	4.14 ± 0.03^Fd	4.98 ± 0.02^Ea	4.73 ± 0.02^Eb	4.47 ± 0.02^Cc
	T2	4.11 ± 0.05^Ce	4.95 ± 0.03^Dc	5.95 ± 0.04^Ba	5.21 ± 0.02^Bb	4.48 ± 0.01^Cd
	R1	6.29 ± 0.03^Aa	5.91 ± 0.02^Bb	5.55 ± 0.02^Dc	5.01 ± 0.05^Cd	4.34 ± 0.05^De
	R2	6.30 ± 0.02^Aa	6.04 ± 0.02^Ab	5.80 ± 0.07^Cd	5.64 ± 0.05^Ae	5.93 ± 0.01^Ac
Color b values	C1	15.06 ± 0.01^A^a	13.93 ± 0.03^Ac	12.91 ± 0.03^Ce	13.64 ± 0.01^Ad	14.38 ± 0.04^Ab
	C2	8.74 ± 0.01^Fe	11.82 ± 0.02^Ed	14.96 ± 0.02^Aa	13.61 ± 0.04^Ab	12.19 ± 0.08^Cc
	T1	11.72 ± 0.07^Da	10.33 ± 0.03^Fc	8.97 ± 0.04^Fe	10.18 ± 0.01^Ed	11.42 ± 0.04^Db
	T2	10.82 ± 0.01^Ee	12.40 ± 0.01^Dc	13.95 ± 0.05^Ba	12.71 ± 0.01^Bb	11.40 ± 0.03^Dd
	R1	13.41 ± 0.07^Ba	13.02 ± 0.01^Bb	12.51 ± 0.02^Dc	12.50 ± 0.02^Cc	12.26 ± 0.08^Bd
	R2	13.21 ± 0.04^Ca	12.45 ± 0.02^Cb	11.72 ± 0.01^Ee	11.96 ± 0.04^Dd	12.23 ± 0.04^Bc

A–F: mean values with different superscript letters in a column are significantly different (). a–e: mean values with different superscript letters in a row are significantly different (). (C1: air-packaged, C2: VP without EO, T1: VP + 0.1% thyme EO, T2: VP + 0.3% thyme EO, R1: VP + 0.1% rosemary EO, and R2: VP + 0.3% rosemary EO).