TABLE 3.

Calculated Pearson coefficients (rbm+1) for the correlation between the VOC concentrations detected on the basis of the protonated masses (m+1) and the numbers of the different groups of bacteria in air- and vacuum-packaged beef and pork stored over 11 days at 4°Ca

m+1 (amu)MeatPackagingCorrelation coefficient between VOC concentrations and bacterial counts for:
Aerobic bacteriaPseudomonas spp.EnterobacteriaceaeLactic acid bacteriaEnterococcus spp.Other
33BeefAir0.89**0.81**0.82**0.47**0.60**0.02
49BeefAir0.80**0.86**0.76**0.200.46**−0.28
57BeefAir0.69**0.73**0.66**0.58**0.57**−0.22
63BeefAir0.95**0.94**0.94**0.290.56**−0.18
91BeefAir0.85**0.92**0.93**0.210.56**−0.34*
93BeefAir0.85**0.90**0.82**0.320.55**−0.27
95BeefAir0.76**0.84**0.77**0.190.37*−0.32
113BeefAir0.89**0.93**0.84**0.41*0.60**−0.24
127BeefAir0.82**0.91**0.80**0.240.48**−0.34*
129BeefAir0.90**0.90**0.78**0.49**0.69**−0.13
131BeefAir0.88**0.86**0.74**0.40*0.66**−0.09
143BeefAir0.81**0.89**0.77**0.38*0.58**−0.33
33PorkAir0.88**0.84**0.87**−0.120.71**0.57**
63PorkAir0.67**0.62**0.94**−0.230.70**0.49**
91PorkAir0.61**0.57**0.88**−0.200.59**0.44*
95PorkAir0.51**0.43**0.86**−0.200.59**0.46**
127PorkAir0.79**0.76**0.86**−0.180.72**0.52**
47BeefVacuum0.60**0.54**0.310.72**0.69**−0.21
49BeefVacuum0.69**0.66**0.43*0.73**0.70**−0.18
91BeefVacuum0.83**0.64**0.54**0.66**0.66**−0.04
  • a ∗, P < 0.05; ∗∗, P < 0.01 (n = 36).