TABLE 3.

Viable counts of spoilage microbial groups from meat chops inoculated with S. proteamaculans 42M, P. fragi 25P, and C. maltaromaticum 9P and stored at 7°C for 30 days

MediumTime (days)Mean viable counts (log CFU g−1) ± SDa
42M25P9PMixControl
VRBGA04.84 ± 0.02ANDND4.41 ± 0.01A1.20 ± 0.17A
55.00 ± 0.05ANDND5.52 ± 0.02B2.11 ± 0.05B
155.50 ± 0.02BNDND5.30 ± 0.15B5.05 ± 0.02C
306.95 ± 0.12CNDND6.08 ± 0.13C5.10 ± 0.10C
Pseudomonas agar0ND4.92 ± 0.11AND4.86 ± 0.04A2.18 ± 0.02A
5ND5.70 ± 0.12BND6.23 ± 0.18B3.96 ± 0.01B
15ND5.75 ± 0.02BND5.95 ± 0.04B4.45 ± 0.03C
30ND6.05 ± 0.03BND6.24 ± 0.04B4.48 ± 0.04C
CTSI0NDND5.41 ± 0.11A4.70 ± 0.02A2.05 ± 0.12A
5NDND6.96 ± 0.10B4.63 ± 0.11A3.63 ± 0.04B
15NDND7.91 ± 0.06C4.05 ± 0.08B3.57 ± 0.03B
30NDND8.18 ± 0.06C3.78 ± 0.04B4.61 ± 0.05C
PCA05.00 ± 0.10A4.43 ± 0.04A5.41 ± 0.09A5.04 ± 0.14A2.56 ± 0.05A
55.25 ± 0.02A5.90 ± 0.03B6.96 ± 0.09B6.84 ± 0.13B5.40 ± 0.02B
156.96 ± 0.22B7.36 ± 0.08C7.91 ± 0.07C7.20 ± 0.08B5.63 ± 0.14B
308.12 ± 0.12C7.94 ± 0.09C8.18 ± 0.16C8.17 ± 0.07C5.10 ± 0.02B
  • a For each culture medium, mean values with different superscripts in the same column are significantly different (P < 0.05). ND, not determined.