. 2017 Mar 27;54(6):1565–1576. doi: 10.1007/s13197-017-2588-6

Table 3.

Effect of different levels of SBTE on the sensory and microbiological quality parameters of raw ground pork during refrigerated aerobic storage (mean ± S.E.)

Treatments/days	Day 1	Day 3	Day 5	Day 7	Day 9
Colour
Control	4.17 ± 0.01^Ae	4.01 ± 0.05^Ad	3.97 ± 0.01^Ac	3.63 ± 0.01^Ab	3.04 ± 0.01^Aa
T-1	4.19 ± 0.02^Be	4.16 ± 0.05^Bd	4.05 ± 0.03^Bc	3.94 ± 0.08^Bb	3.53 ± 0.08^Ba
T-2	4.33 ± 0.01^BCe	4.25 ± 0.01^Cd	4.11 ± 0.01^BCc	4.01 ± 0.01^Cb	3.84 ± 0.06^Ca
T-3	4.34 ± 0.08^Ce	4.30 ± 0.03^Bd	4.14 ± 0.08^Cc	4.09 ± 0.05^Db	3.98 ± 0.04 ^Da
Odour
Control	4.05 ± 0.02^Ae	3.81 ± 0.04^Ad	3.75 ± 0.05^Ac	2.47 ± 0.02^Ab	2.06 ± 0.01^Aa
T-1	4.11 ± 0.01^Be	4.07 ± 0.05^Bd	3.84 ± 0.04^Bc	3.25 ± 0.01^Bb	2.98 ± 0.05^Ba
T-2	4.39 ± 0.01^Cd	4.30 ± 0.03^Ccd	4.26 ± 0.09^Cc	4.08 ± 0.04^Cb	3.08 ± 0.09^Ca
T-3	4.73 ± 0.03^Dd	4.68 ± 0.04^Dcd	4.59 ± 0.04^Dc	4.21 ± 0.05^Db	3.91 ± 0.02 ^Da
Overall acceptability
Control	4.15 ± 0.03^Ae	4.05 ± 0.01^Ad	3.77 ± 0.04^Ac	3.09 ± 0.04^Ab	2.97 ± 0.04^Aa
T-1	4.22 ± 0.01^Be	4.17 ± 0.08^Bd	4.00 ± 0.08^Bc	3.46 ± 0.07^Bb	3.30 ± 0.09^Ba
T-2	4.39 ± 0.05^Cd	4.28 ± 0.09^Ccd	4.09 ± 0.07^Bc	3.63 ± 0.06^Cb	3.45 ± 0.07^Ba
T-3	4.47 ± 0.05^Dd	4.33 ± 0.01^Ccd	4.27 ± 0.04^Cc	3.97 ± 0.04^Db	3.89 ± 0.04^Ca
SPC (log ₁₀ cfu/g)
Control	3.49 ± 0.12^Ca	5.38 ± 0.09^Cb	6.78 ± 0.07^Cb	7.13 ± 0.20^Cc	7.76 ± 0.12^Cd
T-1	2.97 ± 0.22^Ba	4.44 ± 0.21^Bb	5.12 ± 0.15^Cc	6.48 ± 0.13^Bcd	6.73 ± 0.09^Bd
T-2	2.51 ± 0.10^Ba	3.86 ± 0.11^Aa	4.39 ± 0.08^Bb	5.77 ± 0.17^Ab	6.07 ± 0.17^Bc
T-3	2.26 ± 0.14^Aa	3.44 ± 0.18^Aab	4.86 ± 0.19^Ab	5.34 ± 0.07^Ac	5.67 ± 0.01^Ac
Coliforms count (log ₁₀ cfu/g)
Control	1.92 ± 0.04^Ca	1.98 ± 0.03^Ba	2.13 ± 0.01^Bb	2.19 ± 0.02^Cbc	2.95 ± 0.02^Cd
T-1	1.83 ± 0.01^Ba	1.91 ± 0.04^Bab	1.98 ± 0.02^Ab	2.08 ± 0.05^Bc	2.26 ± 0.09^Bd
T-2	1.82 ± 0.02^Ba	1.89 ± 0.01^Aa	1.97 ± 0.06^Ab	2.01 ± 0.01^Bbc	2.22 ± 0.05^Bc
T-3	1.73 ± 0.05^Aa	1.81 ± 0.02^Aab	1.93 ± 0.01^Ab	1.98 ± 0.02^Ac	2.07 ± 0.02^Ac
Psychrophilic count (log ₁₀ cfu/g)
Control	2.37 ± 0.15^Ba	3.83 ± 0.10^Ba	4.17 ± 0.22^Cb	6.13 ± 0.25^Cc	6.59 ± 0.24^Cd
T-1	2.03 ± 0.11^Ba	2.77 ± 0.24^Bab	3.86 ± 0.07^Bb	4.21 ± 0.11^Bc	5.68 ± 0.44^Bc
T-2	1.24 ± 0.14^Aa	1.97 ± 0.48^Aa	2.81 ± 0.20^Bb	3.18 ± 0.31^Abc	4.26 ± 0.19^Ac
T-3	1.07 ± 0.26^Aa	1.83 ± 0.24^Aab	2.21 ± 0.17^Ab	3.07 ± 0.28^Ac	4.12 ± 0.11^Ac
Yeast and molds count (log ₁₀ cfu/g)
Control	ND	ND	1.36 ± 0.02^Ae	2.76 ± 0.02^Ae	2.93 ± 0.01^Be
T-1	ND	ND	ND	ND	1.04 ± 0.01^A
T-2	ND	ND	ND	ND	ND
T-3	ND	ND	ND	ND	ND

n = 6; Control: (without any phyto-extract); T-1 = 0.1% SBTE, T-2 = 0.2% SBTE; T-3 = 0.3% SBTE

* Mean ± S.E. with different superscripts row wise (small alphabets) and column wise (capital alphabets) differ significantly (p < 0.05)

ND Not detected. Sensory: 5-point descriptive scale; 1 as extremely undesirable to 5 as extremely desirable