Table 1.

Microbial acceptability limit (MAL), sensory acceptability limit (SAL) and shelf life (mean ± SD) of ready-to-cook meatballs mixed with semidry vegetables

Samples	MAL (day)	SAL (day)	Shelf life (day)
CNT-OA	2.31 ± 0.17a	7.46 ± 0.17a	2.31 ± 0.17a
SL-OA	4.76 ± 0.53b	12.66 ± 0.10c	4.76 ± 0.53b
SL-MAP30	6.21 ± 0.19c	12.90 ± 0.17c	6.21 ± 0.19c
SL-MAP70	6.14 ± 0.63c	6.71 ± 0.00a	6.14 ± 0.63c
SL-MAP5	6.02 ± 0.18c	10.54 ± 0.00b	6.02 ± 0.18c

^a-cData in each column with different letters are significantly different (P < 0.05)