Table 6.

Significance of the effect of factorsthyme EO concentration and storage time on sensory attributes in RTE meat packaged during refrigerated storage.

Variables	Thyme EO Concentration	Storage Time
	Sig 1	Sig 1
Ham odor	**	**
Off-flavors	NS	*
Thyme odor	**	*
Color	NS	**
Exudates	*	**

¹ According to Kruskal-Wallis H; * Significant at p < 0.05; ** Significant at p < 0.01; NS, not significant.