Table 3 Lsmeans values for heat treatment, meatball type, storage time, heat treatment×meatball type and meatball type×storage time on microbial counts of meatballs^*

Source variance	MAB	EBA	PSB	Yeasts and molds
Heat treatment
UNACL	5.70^A	3.72^A	5.48^A	3.20^A
ACL	5.34^B	3.62^B	5.10^B	2.95^B
Meatball type
Control	6.08 ^A	4.03^A	5.82^A	3.52^A
YMM	5.06 ^D	3.42^D	4.89^D	2.78 ^D
BRMM	5.38^C	3.57^C	5.11^C	2.91^C
BLMM	5.57^B	3.68^B	5.35^B	3.08^B
Storage time (day)
0	3.80^D	2.37^D	3.61^D	2.14^D
4	4.52^C	3.05^C	4.20^C	2.63^C
7	5.99^B	4.00^B	5.76^B	3.46^B
15	7.79^A	5.28^A	7.60^A	4.07^A
Heat treatment×Meatball type
UNACL×YMM	4.66^E	3.52^D	5.22^D	2.97^D
UNACL×BRMM	6.22^C	3.63^C	5.33^C	3.06^C
UNACL×BLMM	8.12^A	3.72^B	5.56^B	3.24^B
ACL×YMM	4.37^F	3.33^E	4.57^G	2.60^F
ACL×BRMM	5.75^D	3.51^D	4.89^F	2.76^E
ACL×BLMM	7.47^B	3.64^C	5.14^E	2.93^D
Meatball type×Storage time
Control×0	3.82^L	2.29^N	3.65^M	2.16^K
YMM×0	3.81^L	2.38^M	3.60^MN	2.15^K
BRMM×0	3.74^M	2.42^M	3.65^M	2.15^K
BLMM×0	3.81^L	2.39^M	3.53^N	2.11^K
Control×4	4.92^H	3.42^I	4.62^I	2.96^G
YMM×4	4.21^K	2.78^L	3.88^L	2.39^J
BRMM×4	4.43^J	2.96^K	4.03^K	2.48^I
BLMM×4	4.52^I	3.04^J	4.25^J	2.68^H
Control×7	6.92^D	4.43^E	6.61^E	4.07^B
YMM×7	5.33^G	3.74^H	5.05^H	3.04^F
BRMM×7	5.67^F	3.85^G	5.40^G	3.22^E
BLMM×7	6.03^E	4.02^F	5.99^F	3.49^D
Control×15	8.68^A	5.96^A	8.40^A	4.88^A
YMM×15	6.89^D	4.80^D	7.03^D	3.56^D
BRMM×15	7.70^C	5.05^C	7.35^C	3.79^C
BLMM×15	7.90^B	5.30^B	7.64^B	4.06^B

Means within a column with different letters are significantly different (p<0.05).
UNACL, non-heat treatment; ACL, heat treatment; YMM, yellow mustard; BRMM, brown mustard; BLMM, black mustard.