Table 2. Growth kinetics parameters of S. Typhimurium on marinated ready-to-eat (RTE) chicken breast

Temp (°C)	LT¹⁾				SGR				MPD
Temp (°C)	NFOJ²⁾	FOJ	CQDs	CFC	NFOJ	FOJ	CQDs	CFC	NFOJ	FOJ	CQDs	CFC
10	3.46±0.05^3)b4)	4.87±0.02^a	2.56±0.38^c	4.92±0.02^a	2.39±0.37^a	1.39±0.01^b	0.94±0.12^b	1.34±0.05^b	8.36±0.06^a	6.01±0.03^b	8.91±0.38^a	5.93±0.04^b
15	12.23±1.01^b	16.41±0.21^a	14.50±0.33^a	16.64±0.11^a	0.10±0.00^b	0.11±0.00^a	0.08±0.00^d	0.09±0.00^c	8.60±0.05^a	6.22±0.00^c	8.46±0.00^b	6.16±0.02^c
25	4.54±0.32^b	9.54±0.02^a	3.94±0.04^b	9.34±0.25^a	0.34±0.01^ab	0.26±0.07^b	0.33±0.00^ab	0.44±0.01^a	8.70±0.05^a	6.83±0.31^c	8.62±0.06^a	7.83±0.02^b

LT, lag time (day: 10°C, h: 15 and 25°C); SGR, maximum specific growth rate (log CFU/day: 10°C, log CFU/h: 15 and 25°C); MPD, the maximum population density (log CFU/g).
NFOJ, non-fermented onion juice; FOJ, fermented onion juice; CQDs, onion-peel-derived CQDs; CFC, combination of FOJ and CQDs.
All values are presented as mean±SD (n=3).
Different superscript letters within the same temperature, pathogen, and growth parameter (LT, SGR, or MPD) indicate significant differences among marination treatments (Duncan’s multiple range test, p<0.05).