. 2023 Dec 1;12(23):4340. doi: 10.3390/foods12234340

Table 2.

The microbiological quality of hen meat stored at temperatures of 2° and 6 °C (log cfu/g) (means ± standard deviation and range).

Parameter	0 Day	Storage Temp. (°C)	Refrigerated Storage Time (Days)
Parameter	0 Day	Storage Temp. (°C)	2	4	6	8	p-Value
Total microorganism count	3.48 ^a ± 0.39	2	3.50 ^a ± 0.05	3.72 ^a ± 0.44	3.80 ^a ± 0.54	4.64 ^b ± 0.38	<0.001
		2	3.43–3.57	3.30–4.30	3.30–4.43	4.34–5.34	<0.001
		6	4.11 ^a ± 0.45	6.29 ^b ± 0.15	7.07 ^c ± 0.37	nt	<0.001
	2.85–3.87	6	3.63–4.66	6.13–6.47	6.62–7.62
	2.85–3.87	p-value **	0.007	<0.001	<0.001
Family Enterobacteriaceae	<2	2	3.61 ^a ± 0.13	3.57 ^a ± 0.41	3.75 ^a ± 0.13	4.16 ^b ± 0.32	0.005
		2	3.40–3.73	3.14–3.99	3.59–3.91	3.70–4.43	0.005
		6	3.70 ^a ± 0.10	5.70 ^b ± 0.54	6.76 ^c ± 0.09	nt	<0.001
		6	3.53–3.80	5.09–6.24	6.62–6.88		<0.001
		p-value **	0.248	<0.001	<0.001
Pseudomonas spp.	2.87 ^a ± 0.35	2	2.85 ^a ± 0.77	3.69 ^b ± 0.13	3.70 ^b ± 0.14	4.48 ^c ± 0.25	<0.001
		2	2.20–3.32	3.59–3.83	3.51–3.91	4.00–4.66	<0.001
		6	3.70 ^a ± 0.04	6.32 ^b ± 0.12	7.11 ^c ± 0.23	nt	<0.001
	2.41–3.32	6	3.62–3.73	6.18–6.51	6.73–7.38	nt	<0.001
	2.41–3.32	p-value **	0.023	0.020	0.007
Salmonella spp.	nd	2	nd	nd	nd	nd
Salmonella spp.	nd	6	nd	nd	nd	nd

nd—not detected; nt—not tested; ** p-value, the level of significance when estimating the differences between the means of the parameters tested at storage temperatures of 2 and 6 °C; ^a,b,c—marked with different letters in the rows differ.