Table 2. Microbial counts (Log CFU/g) of spent hen meat and jerky products from different formulations
Microbiological analysis
Raw meat
Jerky formulation
Control
10% Glycerol
15% Glycerol
10% Sorbitol
15% Sorbitol
Total aerobic bacteria
2.79±0.29
1
ND
2
ND
ND
ND
ND
Yeast and mold
2.56±0.03
ND
ND
ND
ND
ND
S. aureus
2.77±0.04
ND
ND
ND
ND
ND