Figure 3.

Hierarchical clustering result shown as a heatmap of volatiles associated with the group of sterile meat (green) and meat inoculated with the cocktail of all cultures (red) during storage at 4 and 10 °C. Ward-linkage clustering was based on the Euclidean correlation coefficients of the 51 volatiles identified in the different meat samples. The color scale represents the scaled abundance of each variable, with red indicating high abundance and blue indicating low abundance.