Table 3.
pH values (mean ± standard deviation) in RTE meat packaged during refrigerated storage (0% EO: control films; 0.5% EO: films with 0.5% thyme essential oil; 1% EO: films with 1% thyme essential oil; 2% EO: films with 2% thyme essential oil).
| pH | Days of Storage | ||||
|---|---|---|---|---|---|
| 0 | 7 | 14 | 21 | 28 | |
| 0% EO | 6.35 ± 0.01 | 6.31 ± 0.01 | 6.23 ± 0.04 | 6.19 ± 0.04 | 6.33 ± 0.08 |
| 0.5% EO | 6.35 ± 0.01 | 6.30 ± 0.02 | 6.14 ± 0.07 | 5.97 ± 0.04 | 6.26 ± 0.06 |
| 1% EO | 6.27 ± 0.01 | 6.26 ± 0.07 | 6.08 ± 0.04 | 5.82 ± 0.02 | 6.00 ± 0.01 |
| 2% EO | 6.27 ± 0.01 | 6.27 ± 0.01 | 6.15 ± 0.01 | 5.90 ± 0.08 | 6.04 ± 0.04 |