Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (<i>Rosmarinus Officinalis L.)</i>

The effect of different rosemary formats (powdered: RP; extract: REX; essential oil: REO; oleoresin: ROL) on vacuum-packed lamb meat raw burgers shelf-life was studied. pH, colour coordinates (L*, a*, b*), microbial count (Total viable count, Enterobacteriaceae, Pseudomonas spp., Lactic acid bacteria), and lipid oxidation were analysed during 14 d. A control group, without spice used. pH decreased (p < .001) in all samples, reaching the lowest values ROL. L* remained stable, except ROL .05), a* showed variations RP b* .01) .001). Differences found among treatments oxidation, with RP. counts increased storage microorganism groups batches. Shelf life 10 days for control, REX, REO