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

Table 2

Effect of PHE on appearance, color, odor, and overall acceptability of raw minced meat beef stored at 4°C.

	Day	Control	BHT	PHE1	PHE2	PHE3
Appearance	0	6.63 ± 0.32^aE	6.6 ± 0.31^aD	6.61 ± 0.3^aC	7.05 ± 0.31^Be	7.05 ± 0.3^bD
	3	6.2 ± 0.30^aD	6.28 ± 0.29^aC	6.5 ± 0.26^bC	6.75 ± 0.27^cD	6.9 ± 0.31^dD
	7	5 ± 0.24^aC	5.7 ± 0.24^bB	6.1 ± 0.28^cB	6.15 ± 0.24^cC	6.21 ± 0.22^cC
	10	4.2 ± 0.21^aB	5.2 ± 0.22^bA	5.26 ± 0.19^bA	5.6 ± 0.26^cB	5.69 ± 0.2^cB
	14	3.1 ± 0.15^aA	5.13 ± 0.14^bA	5.19 ± 0.12^bA	5.2 ± 0.21^bA	5.26 ± 0.18^bA
Color	0	6.55 ± 0.29^aE	6.49 ± 0.23^aE	6.6 ± 0.27^aD	6.72 ± 0.29^aD	6.78 ± 0.3^aC
	3	6.1 ± 0.27^aD	6.09 ± 0.22^aD	6.25 ± 0.28^bC	6.33 ± 0.24^bC	6.54 ± 0.29^cC
	7	5.75 ± 0.27^aC	5.75 ± 0.19^aC	6 ± 0.27^bB	6.2 ± 0.22^cC	6.5 ± 0.29^dC
	10	4.8 ± 0.21^aB	5.25 ± 0.22^bB	5.25 ± 0.23^bA	5.4 ± 0.22^cB	5.8 ± 0.26^dB
	14	3.2 ± 0.14^aA	4.5 ± 0.22^bA	5.15 ± 0.23^cA	5.16 ± 0.19^cA	5.5 ± 0.19^dA
Odor	0	6.2 ± 0.21^aE	6.19 ± 0.21^aC	6.42 ± 0.29^bE	6.75 ± 0.3^cE	6.91 ± 0.31^dE
	3	5.3 ± 0.2^aD	5.9 ± 0.26^bC	6.1 ± 0.27b^cD	6.27 ± 0.28^cD	6.3 ± 0.28^cD
	7	5 ± 0.11^aC	5.45 ± 0.21^bB	5.75 ± 0.25^cC	5.87 ± 0.24^cC	6.1 ± 0.27^dC
	10	4.15 ± 0.18^aB	5.1 ± 0.22^bA	5.4 ± 0.22^cB	5.4 ± 0.2^cB	5.6 ± 0.25 dB
	14	3.5 ± 0.15^aA	5 ± 0.21^bA	5 ± 0.22^bA	5.16 ± 0.23^bcA	5.33 ± 0.27^cA
Overall acceptability	0	6.52 ± 0.29^aD	6.52 ± 0.29^aD	6.57 ± 0.22^aD	6.6 ± 0.29^aD	6.61 ± 0.28^aD
	3	5 ± 0.2^aC	5.95 ± 0.27^bcC	5.8 ± 0.26^bC	6.1 ± 0.27^cC	6.18 ± 0.27^cC
	7	4.3 ± 0.19^aBC	5.63 ± 0.25^bB	5.58 ± 0.24^bB	5.75 ± 0.25^bB	5.81 ± 0.26^bB
	10	4 ± 0.18^Ab	5.15 ± 0.1^bA	5.25 ± 0.11^bcA	5.33 ± 0.23^cA	5.52 ± 0.21^dA
	14	3.3 ± 0.11^Aa	5 ± 0.11^bA	5.14 ± 0.14^bcA	5.25 ± 0.24^cA	5.52 ± 0.22^dA

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.