Table 5. Effects on total viable count,
E. coli
, and Coliform bacteria of meat emulsion systems formulations with fermented red beet extracts and ascorbic acid
Treatments
1)
Total viable count
E. coli
Coliform bacteria
Control
1.50±0.17
a
N.D.
N.D.
T1
0.21±0.17
d
N.D.
N.D.
T2
0.12±0.07
e
N.D.
N.D.
T3
0.71±0.20
b
N.D.
N.D.
T4
0.62±0.25
bc
N.D.
N.D.
T5
0.36±0.10
cd
N.D.
N.D.
T6
0.26±0.07
d
N.D.
N.D.