. 2024 Mar 31;11(1):194–202. doi: 10.5455/javar.2024.k765

Table 2. Microbial count (Log₁₀ CFU/gm) (mean ± SE) of ostrich meat exposed to different cooking methods.

	Oven	Boiling	Frying	Grilling	Microwave
APC	2.86^a ± 0.03	2.83^a ± 0.06	2.93^a ± 0.02	2.69^a ± 0.49	2.79^a ± 0.14
Psychrotrophs	1.75^a ± 0.39	1.62^a ± 0.22	1.51^a ± 0.81	<2.0^b ± 0.0	0.87^b ± 0.87
Enterobacteriaceae	1.51^a ± 0.59	<2.0^b ± 0.00	<2.0^b ± 0.0	<2.0^b ± 0.0	<2.0^b ± 0.0

APC = aerobic plate count.

^a–b means with different superscripts within the same row for each parameter are significantly (p < 0.05) different. Values represent the means ±SE, n = 20 samples in each group.

Table 2. Microbial count (Log10 CFU/gm) (mean ± SE) of ostrich meat exposed to different cooking methods.

Table 2. Microbial count (Log₁₀ CFU/gm) (mean ± SE) of ostrich meat exposed to different cooking methods.