Table 4 Correlation between coliforms and season, meat type, and product form
Sample | Coliforms | χ2/ p-valuea |
Presence | Absence |
Season | Spring | 4 (14.3) | 34 (22.7) | 19.062/<0.001 |
Summer | 16 (57.1) | 42 (28.0) |
Autumn | 8 (28.6) | 38 (25.3) |
Winter | 0 (0.0) | 36 (24.0) |
Meat type | Beef | 10 (35.7) | 66 (44.0) | 0.993/0.609 |
Pork | 15 (53.6) | 74 (49.3) |
Chicken | 3 (10.7) | 10 (6.7) |
Product form | Raw material | 2 (7.1) | 36 (24.0) | 3.993/0.046 |
Finished products | 26 (92.9) | 114 (76.0) |
p-values were calculated by Chi-square test.
a Indicates that p-value for trend <0.05.