Table 3 The total viable and coliform counts in marinated pork ham
| Variables | | Total viable count (CFU/g) | Coliform count (CFU/g) |
| Marinade | Control | 84.67±2.081)a | 3.67±1.15a |
| T1 | 3.00±1.00e | ND |
| T2 | 12.00±2.00c | ND |
| T3 | 6.00±1.00d | ND |
| T4 | 14.67±1.53b | ND |
| Cooked | Control | ND | ND |
| T1 | ND | ND |
| T2 | ND | ND |
| T3 | ND | ND |
| T4 | ND | ND |
| F-value | | 1,384.500*** | 30.250*** |
1) Values are mean±standard deviation.
Data with different superscript letters in the same column are significantly different, as analyzed by Duncan’s multiple-range test (p<0.05).
*** p<0.001.
CFU, colony-forming unit, the units used to estimate the number of viable bacteria or fungal cells in a sample; Control, non-marinated; T1, 4°C for 1 h at 98.81% vacuum; T2, 4°C for 1 h without vacuum; T3, 20°C for 1 h at 98.81% vacuum; T4, 20°C for 1 h without vacuum; ND, not detected.