Table 3.
Effect of marinating with fermented milk products on the microbiological parameters of raw and roasted hen breast muscles.
| Parameter | Raw Breast of RIR Hens | Roasted Breast of RIR Hens | ||||||
|---|---|---|---|---|---|---|---|---|
| NM 1 | MB 2 | MS 3 | SEM | NM 1 | MB 2 | MS 3 | SEM | |
| Mesophilic aerobic bacteria (log cfu/g) | 3.92 a ± 0.18 | 2.78 b ± 0.15 | 2.94 b ± 0.32 | 0.06 | 2.86 a ± 0.24 | 1.84 b ± 0.36 | 1.98 b ± 0.47 | 0.04 |
|
Pseudomonas spp. (log cfu/g) |
4.26 a ± 0.12 | 2.40 b ± 0.18 | 2.35 b ± 0.20 | 0.09 | 3.04 a ± 0.18 | 1.12 b ± 0.28 | 1.68 b ± 0.40 | 0.08 |
| Enterobacteriaceae (log cfu/g) |
3.12 a ± 0.10 | 2.63 b ± 0.08 | 3.10 a ± 0.27 | 0.08 | 1.64 ± 0.14 | nd | nd | nd |
1 NM—non-marinated control group; 2 MB—marinated in buttermilk; 3 MS—marinated in sour milk; a, b—values in rows with different letters differ significantly, p < 0.05.