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. 2014 May 10;52(6):3376–3382. doi: 10.1007/s13197-014-1357-z

Table 4.

Microbiological counts (log CFU/g) during freezing storage of restructured chicken steaks

		Days of freezing storage
		0	30	60	90	120	150
Microorganisms		Sample	Cell counts (log CFU/g)
Total viable	C	6.26^aA	5.97^aB	5.72^aBC	5.61^aC	5.60^aC	5.72^aBC
Counts (7 ºC)	F1	6.24^abA	4.45^cD	5.19^bB	4.78^cC	5.18^cB	5.33^bcB
	F2	6.00^bA	5.41^bB	5.25^bB	5.25^bB	5.23^bcB	5.25^cB
	F3	6.13^abA	5.52^bB	5.54^aB	5.40^abB	5.44^abB	5.53^abB
Total Coliforms	C	2.48^aAB	2.37^aB	2.80^aA	2.72^aAB	2.49^aAB	2.45^aAB
	F1	2.30^aA	1.39^bB	2.47^bA	2.16^bcA	2.21^bA	2.13^bA
	F2	2.29^aAB	1.35^bC	2.51^abA	1.98^cB	2.35^abA	2.24^abAB
	F3	2.37^aAB	2.12^aB	2.74^abA	2.46^abAB	2.44^aAB	2.32^aB
E. coli	C	2.36^aB	1.30^B	1.60^A	1.59^A	1.45^AB	1.24^B
	F1	1.93^b	ND	ND	ND	ND	ND
	F2	1.94^b	ND	ND	ND	ND	ND
	F3	1.39^c	ND	ND	ND	ND	ND

^a,b,cMeans in the columns with the same letters did not differ significantly from samples, and,

^A,BMeans in the lines with the same letters did not differ significantly from days at p < 0.05 (Tukey’s test)

ND not detected

C – control; F1 – 1 % oregano oil; F2 – 5 % potassium sorbate; F3 – 0,5 % oregano oil and 2,5 % potassium sorbate