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© The Author(s) 2015. Published by Science and Education Publishing. Table 2. Effects of RE on pH values and cooking yields of raw ground pork patties during chilled storage Index Treatment 1 d 4 d 7 d 10 d pH values Control 6.11 ± 0.03ax 6.08 ± 0.01bx 5.87 ± 0.07az 5.95 ± 0.04ay 0.1 g kg-1 RE 6.10 ± 0.03ax 6.05 ± 0.04bcx 5.81 ± 0.02bcz 5.91 ± 0.08aby 0.2 g kg-1 RE 6.06 ± 0.03bcx 6.04 ± 0.05cx 5.77 ± 0.03cz 5.87 ± 0.02by 0.3 g kg-1 RE 6.05 ± 0.03cx 6.03 ± 0.02cx 5.79 ± 0.02cz 5.85 ± 0.048by 0.2 g kg-1 BHT 6.08 ± 0.02abx 5.83 ± 0.02abz 5.91 ± 0.09aby cooking yields (%) 93.37 ± 1.59bx 92.68 ± 1.58dx 90.22 ± 0.80by 93.14 ± 1.05ax 94.81 ± 1.50abx 93.49 ± 1.38cdxy 92.02 ± 0.15ay 93.30 ± 0.97axy 94.71 ± 1.62abx 94.46 ± 0.74bcx 91.94 ± 0.51ay 93.90 ± 0.48ax 96.03 ± 1.55ax 95.92 ± 0.16ax 92.28 ± 0.48ay 93.30 ± 1.23ay 95.10 ± 1.41abx 94.98 ± 0.92abx 92.08 ± 0.16ay 93.88 ± 0.33ax RE = rosemary extract, BHT = butylated hydroxy toluene. Values are expressed as means ± standard deviation. There were six replicates for each treatment and this experiment was performed in triplicate for each replication. a-dWithin a column, means without a common superscript differ significantly (P < 0.05). x-zWithin a row, means without a common superscript differ significantly (P < 0.05). Yan Yin et al. Antioxidative and Antibacterial Activities of Rosemary Extract in Raw Ground Pork Patties. Journal of Food and Nutrition Research, 2016, Vol. 4, No. 12, 806-813. doi:10.12691/jfnr-4-12-7 © The Author(s) 2015. Published by Science and Education Publishing.