Table 4.
Effects of oregano and thyme essential oils on L. monocytogenes (log10 CFU/g) in minced pork meat stored at 4 °C.
| Treatments | Days | ||||
|---|---|---|---|---|---|
| 0 | 1 | 2 | 3 | 4 | |
| Control | 4.18 ± 0.08 aD | 4.18 ± 0.06 aD | 4.56 ± 0.17 aC | 4.85 ± 0.07 aB | 5.28 ± 0.11 aA |
| Oregano EO concentration 0.18 µL/g | 4.20 ± 0.05 aC | 4.20 ± 0.14 aC | 4.54 ± 0.15 aB | 4.65 ± 0.17 bB | 5.03 ± 0.24 bA |
| Oregano EO concentration 0.36 µL/g | 4.23 ± 0.10 aC | 4.16 ± 0.10 aC | 4.30 ± 0.07 bC | 4.60 ± 0.13 bcB | 4.77 ± 0.15 cA |
| Thyme EO concentration 0.36 µL/g | 4.21 ± 0.04 aB | 4.10 ± 0.06 aC | 4.29 ± 0.03 bB | 4.42 ± 0.23 cdB | 5.06 ± 0.12 bA |
| Thyme EO concentration 0.72 µL/g | 4.19 ± 0.09 aC | 4.13 ± 0.08 aC | 4.14 ± 0.05 cC | 4.30 ± 0.10 dB | 4.99 ± 0.13 bA |
a–d Statistically significant differences (p < 0.05) between the concentrations of essential oils. A–D Statistically significant differences (p < 0.05) between the days of storage.