Table 4. Effect of natural antioxidants on sensory characteristics of cooked beef patty.

Storage period (day)	Treatment1)	Color	Flavor	Odor	FOE
1	C	6.33ab	4.83	2.33	1.50
	T1	2.00d	4.00	1.17	1.83
	T2	5.33b	4.00	1.17	1.83
	T3	6.67a	4.00	2.33	2.00
3	C	3.60c	5.05	3.65	2.05
	T1	2.60cd	4.88	2.20	2.45
	T2	5.00b	3.69	1.99	2.45
	T3	6.60a	3.67	1.84	1.85
5	C	3.50c	5.67	3.67	2.00
	T1	2.67cd	5.17	3.50	2.33
	T2	5.00b	4.33	3.33	2.67
	T3	6.50a	3.83	2.50	2.33
7	C	2.60cd	5.85	2.45	2.25
	T1	2.40cd	4.48	2.00	2.45
	T2	4.60bc	3.89	1.39	2.65
	T3	7.00a	3.87	2.44	2.05
SEM		0.42	0.70	0.68	0.60

^a–d Means with different letters are significantly different in column (p<0.05).

¹ C, control; T1, added 0.007% nitrite; T2, added 0.05% golden thread extract; T3, added 0.05% clove extract.

FOE, flavor of extract.