Fig. 5. Changes in microbiological counts of packaged sous vide broiler breast during storage (Log CFU/g). (a) Total plate count. (b) Enterobacteriaceae Count CON, breast muscle treated without citric acid solution; 0.5CIT, dipped in 0.5% citric acid solution; 2CIT, dipped in 2% citric acid solution; 5CIT, dipped in 5% citric acid solution. Different letters at a time point indicate significant differences, p<0.05.
