Table 3.
Change in lactic acid bacteria and Enterobacteriaceae content between stuff and final product (cfu/g)
| Variants1) | Type of meat | ΔLAB | ΔEnterobacteriaceae |
|---|---|---|---|
| C | Beef | +0.19±0.08e | −0.90±0.11cd |
| Fallow deer | +2.04±0.10ab | −1.13±0.21bc | |
| S | Beef | +0.34±0.07de | −0.44±0.23d |
| Fallow deer | +2.20±0.27a | −0.82±0.17cd | |
| AW | Beef | +0.68±0.09cd | −0.41±0.29d |
| Fallow deer | +1.60±0.28b | −1.73±0.62ab | |
| LAW | Beef | +0.73±0.18cd | −0.74±0.18cd |
| Fallow deer | +1.78±0.08ab | −2.07±0.29a | |
| 2LAW | Beef | +0.93±0.13c | −0.78±0.15cd |
| Fallow deer | +1.96±0.11ab | −1.91±0.20a |
LAB, lactic acid bacteria.
1)
C, cured; S, salted; AW, sample with liquid acid whey; LAW, sample with freeze-dried acid whey; 2LAW, sample with double portion of freeze-dried acid whey.
a–f
In column, sample with the same letters are not significantly different at p<0.05.