Table 1. Number of coagulase-negative staphylococci (CNS), lactic acid bacteria and total mesophilic aerobes (TAC), and pH values determined in wild boar meat sausages during production.
| t/day | Sausage type |
N/(log CFU/g) | pH | ||||
|---|---|---|---|---|---|---|---|
| MSA (CNS) |
KAA (Enterococcus sp.) |
MRS (Lactobacillus sp.) |
MSE (Leuconostoc sp.) |
PCA (TAC) |
|||
| 0 | 50S | 3.41±0.07 | (<1.00±0.00)b | (<1.00±0.00)b | 3.59±0.05 | (5.19±0.23)b | (5.54±0.04)b |
| 50L | 3.46±0.02 | (<1.00±0.00)b | (<1.00±0.00)b | 3.59±0.05 | (5.19±0.23)b | (5.54±0.04)b | |
| 100S | 3.36±0.04 | (3.83±0.07)a | (4.81±0.05)a | 3.65±0.04 | (5.95±0.07)a | (5.96±0.06)a | |
| 4 | 50S | (3.49±0.08)b | (3.52±0.07)a | (<1.00±0.00)b | (5.22±0.17)a | (5.22±0.11)b | 5.56±0.02 |
| 50L | (3.39±0.02)b | (3.27±0.02)b | (<1.00±0.00)b | (4.16±0.00)b | (5.55±0.09)a | 5.46±0.04 | |
| 100S | (3.79±0.06)a | (3.53±0.01)a | (4.79±0.00)a | (3.68±0.01)c | (5.66±0.07)a | 5.58±0.01 | |
| 7 | 50S | 3.56±0.12 | (3.04±0.00)b | (2.90±0.04)b | (3.68±0.04)b | (4.98±0.02)b | 5.53±0.01 |
| 50L | 3.58±0.02 | (3.37±0.09)a | (<1.00±0.00)c | (3.57±0.08)b | (4.45±0.07)c | 5.55±0.00 | |
| 100S | 3.55±0.06 | (3.38±0.04)a | (4.77±0.01)a | (4.23±0.08)a | (5.86±0.12)a | 5.56±0.01 | |
| 10 | 50S | (3.49±0.08)b | 3.17±0.04 | (3.18±0.02)b | (3.31±0.04)b | (4.97±0.00)b | 5.56±0.01 |
| 50L | (3.44±0.05)b | 3.04±0.00 | (5.00±0.02)a | (3.70±0.07)a | (5.72±0.05)a | 5.53±0.02 | |
| 100S | (3.67±0.12)a | 3.15±0.00 | (4.98±0.11)a | (3.19±0.06)b | (5.62±0.09)a | 5.57±0.01 | |
| 20 | 50S | 3.32±0.12 | (<1.00±0.00)c | (3.85±0.07)b | (3.37±0.05)c | (4.64±0.08)c | 5.51±0.00 |
| 50L | 3.30±0.08 | (3.05±0.03)b | (3.60±0.03)b | (3.68±0.04)b | (5.97±0.09)b | 5.55±0.00 | |
| 100S | 3.34±0.02 | (3.49±0.05)a | (6.20±0.06)a | (5.72±0.04)a | (6.72±0.02)a | 5.56±0.00 | |
| 50 or 90 | 50S | (<1.00±0.00)a | <1.00±0.00 | (5.96±0.05)b | (3.87±0.03)b | (6.07±0.01)b | 5.53±0.00 |
| 50L | (3.52±0.02)b | <1.00±0.00 | (7.58±0.01)a | (3.19±0.03)c | (8.07±0.02)a | 5.57±0.03 | |
| 100S | (3.32±0.05)b | <1.00±0.00 | (6.00±0.06)b | (4.19±0.06)a | (6.22±0.06)b | 5.64±0.04 | |
Values are presented as mean±standard deviation. 50S=50% boar meat in small casing, 50L=50% boar meat in large casing, 100S=100% boar meat in small casing, MSA=mannitol salt agar, KAA=kanamycin aesculine azide agar, MRS=De Man, Rogosa, Sharpe agar, MSE=Mayeux, Sandine, Elliker agar, PCA=plate count agar. Within a column, mean values followed by a different letter are significantly different (p<0.05) using the LSD test