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. 2011 Oct;77(20):7382–7393. doi: 10.1128/AEM.05304-11

Table 6.

Effects of the strain inoculateda and the storage condition on the meat odor profile as determined by ANOVA

Odor P
Strain Storage condition
Salami 0.96 0.66
Dairy 0.29 <0.001
Pungent 0.98 0.21
Mushroom 0.88 0.17
Spoiled meat 0.68 0.03
Putrid 0.67 0.11
Mozzarella cheese 0.94 <0.001
Meat broth 0.53 0.43
Fruity 0.90 0.91
Yeast 0.77 0.49
Ammoniac 0.71 0.45
Alcohol 0.92 0.98
Canned legumes 0.28 0.06
a

n = 10 (9 inoculated samples and 1 control sample).