Table 4.
Microbial counts (log CFU/g) of fresh and frozen-thawed pork loins dur ing storage at -1.5, 4, and 15°C
| Microorganism | Treatments | Storage temperature (°C) | Storage period (day)
|
| 0 | 2 | 4 | 6 | 8 | 10 |
| Total aerobic bacteria | Control (fresh) | 15 | 4.56±0.131)Ac2) | 7.40±0.15Ab | 9.10±0.07Aa | - | - | - |
| 4 | 4.56±0.13Ae | 5.13±0.12Cd | 5.50±0.20Bc | 5.69±0.08Ac | 6.41±0.09Ab | 7.73±0.16Aa |
| -1.5 | 4.56±0.13Ad | 4.73±0.14Dcd | 4.96±0.17Cc | 5.01±0.15Cbc | 5.28±0.22Bb | 5.62±0.10Ba |
| Frozen thawed | 15 | 4.02±0.11Bc | 6.50±0.12Bb | 9.30±0.07Aa | - | - | - |
| 4 | 4.02±0.11Be | 4.20±0.21Ee | 4.68±0.16Dd | 5.35±0.18Bc | 6.24±0.12Ab | 7.70±0.10Aa |
| -1.5 | 4.02±0.11Bb | 3.97±0.04Eb | 3.72±0.18Ec | 3.83±0.07Dbc | 3.84±0.16Cbc | 4.43±0.14Ca |
| Coliform | Control (fresh) | 15 | 2.96±0.18Ac | 4.97±0.03Ab | 5.44±0.18Aa | - | - | - |
| 4 | 2.96±0.18Ad | 3.32±0.20Cc | 3.28±0.15Cc | 3.38±0.17Ac | 3.71±0.15Ab | 4.24±0.13Aa |
| -1.5 | 2.96±0.18Aa | 2.78±0.16Da | 2.89±0.16DEa | 2.64±0.18Aa | 2.86±0.16Ba | 2.77±0.14Ca |
| Frozen thawed | 15 | 2.85±0.14Ac | 4.29±0.05Bb | 4.94±0.12Ba | - | - | - |
| 4 | 2.85±0.14Ab | 2.27±0.02Ec | 2.74±0.05Eb | 2.20±0.20Cc | 2.35±0.12Cc | 3.98±0.08Ba |
| -1.5 | 2.85±0.14Aa | 2.84±0.09Da | 2.99±0.08Da | 2.37±0.09BCb | 1.99±0.18Dc | 1.07±0.12Dd |
| Yeast and molds | Control (fresh) | 15 | 3.88±0.17Ac | 5.20±0.07Ab | 5.64±0.11Ba | - | - | - |
| 4 | 3.88±0.17Ad | 3.84±0.07BCd | 3.97±0.09Cd | 4.63±0.01Ac | 5.34±0.12Ab | 5.85±0.09Aa |
| -1.5 | 3.88±0.17Aa | 3.98±0.12Ba | 3.90±0.13Ca | 3.87±0.20Ba | 3.77±0.16Ba | 3.85±0.15Ca |
| Frozen thawed | 15 | 3.85±0.10Ac | 5.07±0.03Ab | 6.01±0.03Aa | - | - | - |
| 4 | 3.85±0.10Ad | 3.97±0.10Bd | 3.85±0.05Cd | 4.44±0.16Ac | 5.28±0.09Ab | 5.89±0.15Aa |
| -1.5 | 3.85±0.10Ab | 3.68±0.16Cb | 3.81±0.23Cb | 3.86±0.17Bb | 3.96±0.11Bab | 4.18±0.20Ba |
Each value is mean±SD.
Mean values in the same column (A-E) or row (a-c) followed by different letters are significantly different according to Duncan’s multiple range test (p<0.05).