Table 1.
Growth of total mesophilic bacteria (TAB), Coliform bacteria, and Pseudomonas spp. (Log CFU/g) and pH trends of beef burger, evaluated up to 9 days of storage at 4±1°C.
| DaYs | Mean ± SE | ||||
|---|---|---|---|---|---|
| Cap | B1ap | B2ap | B3ap | ||
| pH | 1 | 5.83±0.02X,AA | 6.02±0.03X,,B | 5.86±0.03X,A | 5.96±0.05X,B |
| 6 | 5.63±0.02Y,A | 5.38±0.03Y,B | 5.08±0.02Y,C | 5.06±0.03Y,C | |
| 9 | 5.71±0.02Z,A | 5.33±0.03Y,B | 4.89±0.02Z,C | 4.86±0.03Z,C | |
| TABs | 1 | 6.66±0.15X,A | 7.74±0.19X,B | 6.74±0.18X,A | 8.00±0.17X,B |
| 6 | 7.71±0.15Y,A | 8.24±0.18X,B | 7.73±0.17Y,A | 7.95±0.14X | |
| 9 | 8.91±0.18Z | 8.91±0.16Y | 8.74±0.14Z | 8.74±0.20Y | |
| Pseudomonas spp. | 1 | 5.00±0.23X,A | 6.93±0.15X,B | 5.04±0.15X,A | 6.32±0.16X,C |
| 6 | 6.80±0.20Y,A | 8.75±0.18Y,B | 8.04±0.14Y,C | 6.74±0.20X,A | |
| 9 | 9.16±0.16Z,A | 9.22±0.18Y,A | 8.86±0.15Z,A | 7.96±0.29Y,B | |
| Coliforms | 1 | 3.44±0.20A | 3.74±0.19X,A | 4.74±0.20B | 4.82±0.21B |
| 6 | 4.91±0.19aA | 7.02±0.16Y,B | 6.21±0.16aC | 5.56±0.19bAC | |
| 9 | 6.10±0.24 | 6.00±0.29Z | 6.22±0.19 | 5.96±0.20 | |
| Cvp | D1vp | D2vp | D3vp | ||
| pH | 1 | 6.01±0.02X | 6.03±0.04X | 6.01±0.03X | 6.01±0.03X |
| 6 | 5.75±0.02Y,A | 5.44±0.04Y,B | 5.36±0.03Y,B | 5.25±0.03Y,C | |
| 9 | 5.75±0.03Y,A | 5.44±0.02Y,B | 5.19±0.03Z,C | 5.09±0.02Z,D | |
| TABs | 1 | 7.41±0.17 | 7.24±0.18X | 7.56±0.23 | 7.56±0.23X |
| 6 | 7.64±0.24 | 7.76±0.16Y | 7.52±0.16 | 7.82±0.16X | |
| 9 | 7.63±0.19A | 7.60±0.31A | 7.59±0.21A | 5.96±0.22Y,B | |
| Pseudomonas spp. | 1 | 6.02±0.22X,A | 5.37±0.14X,BA | 6.01±0.15B | 6.02±0.34 |
| 6 | 6.10±0.15X,A | 5.51±0.17X,B | 5.76±0.16 | 5.86±0.16 | |
| 9 | 4.96±0.16Y,A | 6.10±0.15YY,B | 6.26±0.20B | 6.10±0.23B | |
| Coliforms | 1 | 4.89±0.15X,A | 4.55±0.24X | 4.79±0.19X,A | 4.22±0.17X,BB |
| 6 | 4.10±0.19Y,A | 4.07±0.17X,A | 3.31±0.25Y,B | 3.59±0.15Y,B | |
| 9 | 6.68±0.29Z,A | 6.49±0.18Y,A | 5.56±0.21Z,B | 6.07±0.19Z | |
ap: packed under aerobic condition; vp: vacuum packaging; C: no addition, B1 and D1: with 0,8% Red Beetroot (RBR) in powder; D2: with 2% RBR in water solution; B2 and D3: with 5% RBR in water solution; B3: with 10% RBR in water solution. Statistical analysis was performed comparing experimental groups at each sampling time and within experimental group along shelf-life period. Different superscript uppercase letters indicate a significant difference at p < 0.01. Different superscript lowercase letters indicate a significant difference at p<0.05. a-dMean values in the same row (different samples on the same sampling time) with different letter presented significant differences. x-yMean values in the same column (same batch in different weeks) with different letter presented significant differences.