Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation

Table 1

Effect of PHE on the microbial load of aerobic plate count (APC), psychrotrophic count (PTC), and Enterobacteriaceae count of raw minced meat beef stored at 4°C.

	Day	Control	BHT	PHE1	PHE2	PHE3
APC	0	2.22 ± 0.10^aA	2.21 ± 0.09^aA	2.23 ± 0.07^aA	2.22 ± 0.10^aA	2.22 ± 0.09^aA
	3	5.34 ± 0.25^dB	4.95 ± 0.23^bB	5.17 ± 0.18^cB	4.9 ± 0.22^bB	4.07 ± 0.2^aB
	7	7.65 ± 0.37^dC	6.27 ± 0.31^bC	6.86 ± 0.33^cC	5.69 ± 0.27^aC	5.5 ± 0.19^aC
	10	8.24 ± 0.41^eD	6.65 ± 0.30^bC	7.07 ± 0.32^dCD	6.47 ± 0.31^cD	6.12 ± 0.27^aD
	14	11.95 ± 0.59^dE	7.19 ± 0.29^bcD	7.27 ± 0.26^cD	7.09 ± 0.34^bE	6.68 ± 0.32^aE
PTC	0	2.08 ± 0.08^aA	2.05 ± 0.09^aA	2.05 ± 0.07^aA	2.02 ± 0.03^aA	2.02 ± 0.04^aA
	3	4.32 ± 0.17^dB	3.72 ± 0.17^cB	3.47 ± 0.17^bB	3.39 ± 0.16^abB	3.25 ± 0.10^aB
	7	6.32 ± 0.31^eC	5.54 ± 0.26^cC	5.89 ± 0.22^dC	5.03 ± 0.24^bC	4.36 ± 0.16^aC
	10	7.36 ± 0.29^dD	5.78 ± 0.27^Bc	6.1 ± 0.29^cC	5.93 ± 0.28^bcD	5.2 ± 0.22^aD
	14	9.25 ± 0.42^dE	6.18 ± 0.30^bD	6.51 ± 0.31^cD	6.26 ± 0.26^bE	6.04 ± 0.25^aE
Enterobacteriaceae counts	0	<1	<1	<1	<1	<1
	3	2.22 ± 0.1^dA	1.49 ± 0.07^cA	1.22 ± 0.06^bA	1.15 ± 0.05^abA	1.09 ± 0.04^aA
	7	2.89 ± 0.14^cB	1.92 ± 0.09^bB	1.89 ± 0.09^bB	1.33 ± 0.06^aA	1.29 ± 0.06^aB
	10	3.21 ± 0.16^dC	2.29 ± 0.1^cC	2.11 ± 0.09^bcB	1.89 ± 0.1^bB	1.51 ± 0.08^aC
	14	3.54 ± 0.17^bD	2.57 ± 0.12^bD	2.41 ± 0.11^bC	1.91 ± 0.1^aB	1.88 ± 0.09^aD

Values with a different letter (a–c) of the same storage day are significantly different (); values with a different letter (A–D) of the same concentration are significantly different.