1. © The Author(s) 2015. Published by Science and Education Publishing.
Table 2. Effects of RE on pH values and cooking yields of raw ground pork patties during chilled storage
Index
Treatment
1 d
4 d
7 d
10 d
pH values
Control
6.11 ± 0.03ax
6.08 ± 0.01bx
5.87 ± 0.07az
5.95 ± 0.04ay
0.1 g kg-1 RE
6.10 ± 0.03ax
6.05 ± 0.04bcx
5.81 ± 0.02bcz
5.91 ± 0.08aby
0.2 g kg-1 RE
6.06 ± 0.03bcx
6.04 ± 0.05cx
5.77 ± 0.03cz
5.87 ± 0.02by
0.3 g kg-1 RE
6.05 ± 0.03cx
6.03 ± 0.02cx
5.79 ± 0.02cz
5.85 ± 0.048by
0.2 g kg-1 BHT
6.08 ± 0.02abx
5.83 ± 0.02abz
5.91 ± 0.09aby
cooking yields (%)
93.37 ± 1.59bx
92.68 ± 1.58dx
90.22 ± 0.80by
93.14 ± 1.05ax
94.81 ± 1.50abx
93.49 ± 1.38cdxy
92.02 ± 0.15ay
93.30 ± 0.97axy
94.71 ± 1.62abx
94.46 ± 0.74bcx
91.94 ± 0.51ay
93.90 ± 0.48ax
96.03 ± 1.55ax
95.92 ± 0.16ax
92.28 ± 0.48ay
93.30 ± 1.23ay
95.10 ± 1.41abx
94.98 ± 0.92abx
92.08 ± 0.16ay
93.88 ± 0.33ax
RE = rosemary extract, BHT = butylated hydroxy toluene.
Values are expressed as means ± standard deviation. There were six replicates for each treatment and this experiment was performed in triplicate for each replication.
a-dWithin a column, means without a common superscript differ significantly (P < 0.05).
x-zWithin a row, means without a common superscript differ significantly (P < 0.05).
Yan Yin et al. Antioxidative and Antibacterial Activities of Rosemary Extract in Raw Ground Pork Patties. Journal of Food
and Nutrition Research, 2016, Vol. 4, No. 12, doi: /jfnr
© The Author(s) Published by Science and Education Publishing.