Table 2.

The bacterial growth (fold change) in meat under different working conditions at 34 °C.

34 °C	No V	Low-Level V	Middle-Level V	High-Level V
90%	8.03 ± 3.44 × 106	1.85 ± 0.56 × 106	2.01 ± 0.78 × 105	2.11 ± 0.97 × 105
70%	1.93 ± 0.48 × 106	8.46 ± 2.24 × 105	1.14 ± 0.13 × 104	1.16 ± 0.20 × 104
50%	8.67 ± 2.81 × 104	8.71 ± 2.89 × 104	2.83 ± 0.59 × 104	2.29 ± 1.24 × 104

mean ± SEM.