TABLE 2.

Viable counts of different spoilage-related microbial groups detected on beef during storage under MAP1, MAP2, and MAP3 conditions at 5°C for 14 days

MAPStorage time (days)pH ± SDLog CFU g−1 ± SD
Psychrotrophic bacteriaMesophilic bacteriaPseudomonas spp.B. thermosphactaEnterobacteriaceaeLAB
105.35 ± 0.022.44 ± 0.032.77 ± 0.10<1.00<1.001.001.47
25.34 ± 0.054.41 ± 0.054.30 ± 0.053.39 ± 0.034.00 ± 0.041.84 ± 0.083.25 ± 0.07
45.34 ± 0.037.60 ± 0.016.38 ± 0.075.00 ± 0.105.00 ± 0.055.00 ± 0.206.14 ± 0.05
75.45 ± 0.038.00 ± 0.107.17 ± 0.157.50 ± 0.205.96 ± 0.155.30 ± 0.205.46 ± 0.10
145.53 ± 0.028.90 ± 0.039.39 ± 0.209.00 ± 0.308.00 ± 0.207.00 ± 0.158.30 ± 0.15
205.35 ± 0.022.44 ± 0.032.77 ± 0.10<1.00<1.001.001.47
25.35 ± 0.033.89 ± 0.083.77 ± 0.202.00 ± 0.101.95 ± 0.031.47 ± 0.033.66 ± 0.02
45.34 ± 0.025.83 ± 0.015.99 ± 0.034.07 ± 0.083.47 ± 0.053.47 ± 0.105.50 ± 0.03
75.42 ± 0.026.25 ± 0.106.17 ± 0.183.60 ± 0.054.11 ± 0.102.47 ± 0.055.90 ± 0.05
145.36 ± 0.057.54 ± 0.077.00 ± 0.087.11 ± 0.085.07 ± 0.035.00 ± 0.027.17 ± 0.10
305.35 ± 0.022.44 ± 0.032.77 ± 0.10<1.00<1.001.001.47
25.36 ± 0.024.55 ± 0.054.23 ± 0.102.30 ± 0.202.30 ± 0.081.47 ± 0.033.27 ± 0.18
45.40 ± 0.025.43 ± 0.025.61 ± 0.052.83 ± 0.103.62 ± 0.202.51 ± 0.105.34 ± 0.06
75.46 ± 0.037.43 ± 0.156.32 ± 0.103.95 ± 0.054.00 ± 0.253.95 ± 0.056.47 ± 0.20
145.23 ± 0.028.39 ± 0.207.90 ± 0.036.90 ± 0.036.90 ± 0.087.17 ± 0.037.60 ± 0.03