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.