Table 2.
Colony counts and pH values measured from broiler fillet strips mixed with marinade components (specified in Table 1) and stored at +6°C.
| Treatment name | Colony count (log CFU g-1) | pH | ||||
|---|---|---|---|---|---|---|
| LAB | Enterobacteriaceae | B. thermosphacta | ||||
| 13 –14 days | 13 –14 days | 13 –14 days | 2 days | 13 –14 days | ||
| BRF | 8.5 ± 0.1 | 6.3 ± 0.2 | 5.5 ± 0.2 | 6.2 | 6.1 ± 0.0 | |
| BRL | 8.5 ± 0.1 | 5.8 ± 0.2 | 3.7 ± 0.6 | 6.3 | 6.0 ± 0.0 | |
| H2O | 8.4 ± 0.1 | 5.9 ± 0.1 | 4.3 ± 1.0 | 6.3 | 6.0 ± 0.0 | |
| HCL | 8.5 ± 0.1 | 5.8 ± 0.3 | 4.4 ± 0.3 | 6.1 | 5.9 ± 0.0 | |
| SPI | 8.8 ± 0.1 | 5.7 ± 0.2 | 4.2 ± 0.5 | 6.2 | 5.9 ± 0.1 | |
| ACE | 8.4 ± 0.2 | 4.3 ± 0.1 | 3.6 ± 0.5 | 6.1 | 5.9 ± 0.0 | |
| CAR | 8.9 ± 0.1 | 5.1 ± 0.2 | 4.0 ± 0.5 | 6.2 | 5.5 ± 0.0 | |
| A&C | 8.8 ± 0.1 | 3.5 ± 0.5 | 4.0 ± 0.5 | 6.1 | 5.5 ± 0.1 | |
| MAF | 9.1 ± 0.1 | 3.2 ± 0.2 | 4.7 ± 0.2 | 6.0 | 4.9 ± 0.1 | |
| MAL | 9.1 ± 0.1 | 3.6 ± 0.4 | 3.6 ± 0.4 | 6.1 | 5.5 ± 0.4 | |
The numbers indicate the average ± standard deviation of results obtained from three or four parallel meat packages.Two parallel packages of each sample type were measured after 13 days and the remaining packages after 14 days of storage.