. 2025 Aug 21;15:30806. doi: 10.1038/s41598-025-14247-x

Table 8.

Sensory quality meat beef inoculated with P. aeruginosa and S. aureus and incorporated with ARLE.

Meat beef treatments		Organoleptic characteristics
Meat beef treatments		Taste	Color	Texture	Odor	Overall acceptability
Control		4.75^a	4.65^a	4.85^a	4.45^a	4.35^a
Bacteria contaminant		0.85^c	1.40^c	0.75^c	1.15^c	1.00^c
Aquas rosemary leaves extract (ARLE)	15 mg/g	4.65^a	4.55^a	4.50^a	4.75^a	4.65^a
Aquas rosemary leaves extract (ARLE)	30 mg/g	3.25^b	3.85^b	2.75^b	3.45^b	3.15^b

The sensory evaluation was conducted by five-point hedonic scale wherein: very poor = 0.5:1.5, poor = 1.5–2.5, common = 2.5–3.5, good = 3.5–4.5, very good = 4.5–5. Values with the same letter do not significantly differ from each other, according to¹⁷, at a 5% level.