Table 2. Aerobic plate count of cooked chicken patties held at 20°C or 43°C for 8 h

Treatments Storage (hrs)
0 h 2 h 4 h 6 h 8 h SEM
---------------------------------- log CFU/g meat −-------------------------------
Storage at 25°C
Control 2.6cv 3.5acw 4.5dx 5.5ey 6.9cz 0.04
Tannic acid 2.5cv 3.5cw 4.3cx 5.3dy 6.7cz 0.04
Oregano 2.3bv 2.9bw 3.6ax 4.3by 5.7bz 0.04
Combination 2.2av 2.6aw 3.6ax 4.1ay 5.3az 0.05
BHA 2.1av 2.6aw 3.8bx 4.9cy 5.6bz 0.09
SEM 0.03 0.05 0.04 0.04 0.09
Storage at 43°C
Control 2.6cv 3.9dw 5.1ex 6.2dy 8.3dz 0.03
Tannic acid 2.5cv 3.7cw 4.9dx 5.8cy 7.8cz 0.03
Oregano 2.3bv 2. 9bw 3.7bx 4.7by 6.7bz 0.03
Combination 2.1av 2.7aw 3.5ax 4.3ay 6.5az 0.01
BHA 2.1av 2.9bw 3.8cx 4.7by 6.8bz 0.03
SEM 0.02 0.04 0.02 0.02 0.03
Different superscripts within a column (for a specified storage temperature) differ significantly (p<0.05).
Different superscripts within a row (for a specified storage temperature) differ significantly (p<0.05). n=4.