Table 2 Effect of lemon and cranberry juice on total aerobic bacteria of chicken thigh meat during storage at 4℃ (Log CFU/g)

Treatment1) Storage (days) SEM2)
0 3 6 9
CON 3.78Ad 4.85Ac 6.80Ab 7.51Aa 0.044
LJ 3.64Ad 4.70Bc 6.18Bb 7.03Ba 0.045
CJ 3.88Ad 4.63Bc 6.19Bb 6.94Ba 0.063
LCJ 3.82Ad 4.71Bc 6.23Bb 6.76Ba 0.077
SEM 0.157 0.016 0.080 0.088
A,B Means within the same column with different letters are significantly different (P <0.05).
a∼d Means within the same row with different letters are significantly different (P <0.05).
1) Chicken thigh meat dipped in the distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ).
2) Standard errors of the mean.