Table 5 Effect of high-pressure processing on total plate count (Log CFU/g) in beef samples marinated with different sauces during storage at 4℃

Variables 1 d 7 d 14 d 21 d
Non-HPP HPP Non-HPP HPP Non-HPP HPP Non-HPP HPP
Brine solution 3.43a 2.20b 3.54a 2.32b 5.07a 3.93b 6.28a 4.37b
Soy sauce 3.31a 2.66b 3.46a 2.99b 3.84a 3.05b 5.42a 3.99b
Fish sauce 3.54a 2.45b 3.78a 2.88b 3.94a 3.07b 5.19a 4.29b
Soy-fish sauce 3.33a 2.14b 3.51a 2.45b 3.63a 2.90b 4.91a 4.30b
Fish-soy sauce 3.67a 2.75b 4.01a 2.89b 4.66a 4.79b 5.63a 5.19b
Fish-soy-meat sauce 3.56a 2.88b 3.81a 2.98b 4.43a 4.73b 5.21a 5.04b
SEM 0.14 0.30 0.22 0.29 0.55 0.87 0.48 0.47
Means within each column with different letters (a,b) are significantly different (p<0.05).
HPP, high-pressure processing.