Table 3. Growth kinetics parameters of L. monocytogenes 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
5	1.95±0.80^3)c4)	7.54±0.87^b	6.10±0.12^b	12.71±0.10^a	0.19±0.01^a	0.20±0.01^a	0.13±0.00^b	0.18±0.01^a	6.58±0.18^a	6.64±0.01^a	5.64±0.02^b	5.27±0.04^b
15	19.18±1.62^a	20.85±4.09^a	24.56±0.11^a	17.92±0.24^a	0.12±0.00^b	0.08±0.00^c	0.17±0.00^a	0.06±0.01^c	9.06±0.00^a	6.39±0.19^c	7.88±0.02^b	6.68±0.06^c
25	0.88±1.01^a	2.54±0.34^a	1.85±0.06^a	2.74±0.20^a	0.35±0.04^a	0.21±0.01^b	0.27±0.00^ab	0.26±0.00^ab	8.93±0.00^a	6.60±0.01^b	8.44±0.32^a	6.83±0.00^b

LT, lag time (day: 5°C, h: 15 and 25°C); SGR, maximum specific growth rate (log CFU/day: 5°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).