Table 4.
Total aerobic mesophilic flora (GAMT) enumeration in ground meat
| Extract* | Day 0 at 4°C | Day 2 at 4°C | Day 4 at 8°C | Day 6 at 8°C | Limits | |
|---|---|---|---|---|---|---|
| m | M | |||||
| log CFU/g | ||||||
| Control sample | 4.0 ± 0.1aC | 6.0 ± 0.1aB | 8.5 ± 0.3aA | 8.5 ± 0.3aA | ||
| Freeze‐dried garlic powder | 4.0 ± 0.2aC | 3.3 ± 0.5cC | 4.4 ± 0.2dB | 5.0 ± 0.1dA | ||
| Oven‐dried garlic powder | 4.0 ± 0.2aD | 5.4 ± 0.1bC | 7.3 ± 0.0bA | 7.4 ± 0.32cA | ||
| Microcapsules EO 5% | 4.0 ± 0.1aD | 6.0 ± 0.2aC | 7.3 ± 0.1bB | 8.2 ± 0.4aA | ||
| Microcapsules EO 10% | 4.0 ± 0.2aD | 5.7 ± 0.2bC | 7.5 ± 0.1bB | 8.0 ± 0.6aA | ||
| Microcapsules EO 15% | 4.0 ± 0.1aD | 5.5 ± 0.1bC | 6.2 ± 0.4cB | 7.6 ± 0.18bA | 5.7 | 6.7 |
| Microcapsules EO 20% | 4.0 ± 0.1aC | 5.7 ± 0.15bB | 4.1 ± 0.3dC | 6.4 ± 0.4cA | ||
Within a column, means lacking a common lowercase letter are different at (p < .05).
Within a row and within each preservation period, means lacking a common uppercase letter are different (p < .05).
*
Concentration of each extract after inoculation was 0.1%.