Table 4.

Growth parameters (± 95% CI) estimated by fitting of the BAR growth model to the experimental data obtained with the different treatments in Tuscan sausage at 4.0 ± 0.5 °C

Samples	${\mathsf{\mu }}_{\mathsf{max}}\left({\mathsf{\text{days}}}^{-\mathsf{1}}\right)$	log ${\mathsf{N}}_{\mathsf{0}}$ (log CFU/g)	log Nmax (log CFU/g)	A (log CFU/g)	tSL (days) 7 log	tSL (days) 6 log
Control	0.316 (± 0.047)	3.212 (± 0.267)	7.654 (± 0.271)	4.442	28.35	20.35
0.05 wt% OEO	0.332 (± 0.061)	2.971 (± 0.333)	7.405 (± 0.317)	4.434	29.47	21.14
0.1 wt% OEO	0.307 (± 0.062)	2.995 (± 0.345)	7.246 (± 0.345)	4.251	32.78	22.74
0.2 wt% OEO	0.248 (± 0.032)	2.919 (± 0.235)	7.415 (± 0.297)	4.496	39.90	28.80
0.4 wt% OEO	0.205 (± 0.025)	2.952 (± 0.215)	7.405 (± 0.416)	4.653	47.84	34.38
0.05 wt% REO	0.285 (± 0.027)	3.097 (± 0.174)	7.599 (± 0.206)	4.502	32.58	23.57
0.1 wt% REO	0.296 (± 0.027)	2.869 (± 0.176)	7.550 (± 0.209)	4.681	33.28	24.47
0.2 wt% REO	0.248 (± 0.027)	3.105 (± 0.236)	7.550 (± 0.236)	4.445	37.69	27.00
0.4 wt% REO	0.248 (± 0.032)	2.924 (± 0.240)	7.447 (± 0.303)	4.523	39.55	28.66