Counts of total aerobic viable bacteria (▪, □), Pseudomonas spp. (•, ○), Enterobacteriaceae (▴, ▵), lactic acid bacteria (⧫, ◊), and Enterococcus spp. (×) in air-packaged (A and C; solid symbols) and vacuum-packaged (B and D; open symbols) beef (A and B) and pork (C and D) stored at 4°C. Each count is the mean of those for three individually packaged meat samples; error bars, standard deviations (n − 1).