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. 2020 Oct 29;9(11):1570. doi: 10.3390/foods9111570

Figure 2.

Figure 2

Biltong processing using alternative salts for reduction of Salmonella. Comparison of NaCl, KCl, and CaCl2 at a concentration of 2.2% to attempt a 5-log reduction of Salmonella population over a period of ten days at 23.9 °C (75 °F) and 55% relative humidity (RH). Statistical analysis of entire time course of graphs: treatments with the same letter are not significantly different (p > 0.05); treatments with different letters are significantly different (p < 0.05).