Table 6.

Effects of the strain inoculateda and the storage condition on the meat odor profile as determined by ANOVA

OdorP
StrainStorage condition
Salami0.960.66
Dairy0.29<0.001
Pungent0.980.21
Mushroom0.880.17
Spoiled meat0.680.03
Putrid0.670.11
Mozzarella cheese0.94<0.001
Meat broth0.530.43
Fruity0.900.91
Yeast0.770.49
Ammoniac0.710.45
Alcohol0.920.98
Canned legumes0.280.06
  • a n = 10 (9 inoculated samples and 1 control sample).