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. 2016 Jun 30;36(3):369–376. doi: 10.5851/kosfa.2016.36.3.369

Table 1. Total aerobic and lactic acid bacteria (Log CFU/g) of control and dry-aged pork loin.

Treatment
 SEM1
Control Dry aged
Total microbial counts 5.10 4.96 0.082
Lactic-acid bacteria ND2 ND

1Standard errors of the least square means (n=10).

2ND: Not detected.