Table 4.

Antibacterial activity of structured biocomposite hydrosols on meat sample

Variant	Growth of total number of bacteria [log CFU/g]
	Time [weeks]
	0	1	2	3	4
1	4.28 ± 0.02*	5.00 ± 0.04	5.77 ± 0.05	6.64 ± 0.05	7.98 ± 0.01
2		5.32 ± 0.05	5.69 ± 0.10	6.28 ± 0.03	7.91 ± 0.02
3		5.30 ± 0.05	5.54 ± 0.03	6.04 ± 0.03	6.69 ± 0.02
4		4.66 ± 0.04	4.80 ± 0.12	5.64 ± 0.03	5.90 ± 0.04
5		4.59 ± 0.08	5.64 ± 0.03	5.71 ± 0.03	5.85 ± 0.05
6		4.76 ± 0.01	5.60 ± 0.04	5.72 ± 0.03	5.75 ± 0.04
7		4.64 ± 0.06	4.99 ± 0.02	5.65 ± 0.02	5.72 ± 0.05
8		4.58 ± 0.04	5.18 ± 0.01	5.36 ± 0.04	5.93 ± 0.03
9		4.49 ± 0.01	4.80 ± 0.03	4.98 ± 0.01	5.57 ± 0.05
Control		5.54 ± 0.05	5.98 ± 0.01	6.67 ± 0.02	8.04 ± 0.02

*p ≤ 0.05

n = 3