Table 4.
Minimum muscle meat mass causing measurable inhibition in culture.
| Min. Tissue Mass (g) Causing inhibition in Culture | Frequency | Percentage (%) |
|---|---|---|
| 1 | 14 | 21.2 |
| 2 | 8 | 12.1 |
| 4 | 18 | 27.3 |
| >4 (not measured) | 26 | 39.4 |
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.