Table 2.
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.