Table 3.

Microbial changes in minced meat contaminated with Listeria monocytogenes Lhica 4 in the five different batches elaborated during storage time. Results are expressed as log cfu/g. Different superscript letters in the same row indicate significant differences (p < 0.05). Different subscript letters in the same column and microbial group indicate significant differences (p < 0.05).

Microbial Group	Storage Day	Batch
		CM	SM	NM	AM	CHM
Total viable count	0	5.37 ± 0.04 a	5.40 ± 0.01 a	5.38 ± 0.03 a	5.41 ± 0.03 a	5.42 ± 0.01 a
	3	7.26 ± 0.11 db	6.55 ± 0.03 cb	6.12 ± 0.14 bb	5.46 ± 0.09 aa	5.48 ± 0.05 aa
	6	7.72 ± 0.20 cc	6.75 ± 0.10 bc	6.70 ± 0.17 bc	6.00 ± 0.10 ab	6.08 ± 0.07 ab
	9	8.62 ± 0.21 dd	7.65 ± 0.12 cd	7.14 ± 0.08 bd	6.62 ± 0.12 ac	6.56 ± 0.09 ac
Enterobacteriaceae	0	2.91 ± 0.02 a	2.89 ± 0.04 a	2.88 ± 0.03 a	2.89 ± 0.02 a	2.92 ± 0.02 a
	3	3.72 ± 0.10 bb	3.32 ± 0.09 ab	3.25 ± 0.08 ab	3.27 ± 0.11 ab	3.22 ± 0.19 ab
	6	5.41 ± 0.09 dc	4.41 ± 0.14 cc	3.71 ± 0.10 bc	3.24 ± 0.12 ab	3.35 ± 0.08 ab
	9	6.49 ± 0.05 dd	5.21 ± 0.22 cd	4.73 ± 0.07 bd	3.30 ± 0.09 ab	3.28 ± 0.05 ab
E. coli	0	1.59 ± 0.01 a	1.60 ± 0.02 a	1.62 ± 0.01 a	1.60 ± 0.01 a	1.58 ± 0.04 a
	3	1.80 ± 0.04 b	1.84 ± 0.02 b	1.79 ± 0.07 b	1.82 ± 0.01 b	1.81 ± 0.06 b
	6	2.88 ± 0.10 cc	2.23 ± 0.81 bb	1.90 ± 0.06 ac	1.85 ± 0.17 ab	1.91 ± 0.10 ab
	9	3.81 ± 0.10 dd	3.09 ± 0.04 cc	2.59 ± 0.13 bd	2.12 ± 0.15 ac	2.11 ± 0.09 ac