Log10−1 CFU/g | Un | 1.03±0.02b | 1.27±0.02a | Un | 0.43±0.00c | Un |
Log10−2 CFU/g | Un | 0.12±0.00a | OR | Un | OR | Un |
Log10−3 CFU/g | Un | - | - | 2.26±0.85b | - | 2.64±0.02a |
Log10−4 CFU/g | 2.52±0.02a | - | - | 1.07±0.00c | - | 1.71±0.01b |
Bacteria in the ratio (1:1) injected in fresh beef with NO-Hb |
Log10−1 CFU/g | 2.67±0.01a | - | - | 0.52±0.00c | - | 2.12±0.88b |
Log10−2 CFU/g | 1.67±0.00a | - | - | - | - | 1.29±0.01b |
Log10−3 CFU/g | 0.58±0.00a | - | - | - | - | 0.22±0.00b |
Log10−4 CFU/g | OR | - | - | - | - | - |
The effect of NO-Hb and storage for 16 d on the combine bacteria in the minced beef |
Bacteria in the ratio (1:1) injected in fresh beef without NO-Hb |
Log10−1 CFU/g | 3.73±0.01a | 0.75±0.00e | 0.94±0.00d | 1.57±0.00c | 0.22±0.00f | 2.54±0.33b |
Log10−2 CFU/g | 1.64±0.02a | - | OR | 0.75±0.00c | - | 1.47±0.01b |
Log10−3 CFU/g | 0.88±0.00a | - | - | OR | - | 0.75±0.00a |
Log10−4 CFU/g | OR | - | - | - | - | OR |
Bacteria in the ratio (1:1) injected in fresh beef with NO-Hb |
Log10−1 CFU/g | 0.92±0.00a | - | - | - | - | 0.80±0.00b |
Log10−2 CFU/g | OR | - | - | - | - | OR |
Log10−3 CFU/g | - | - | - | - | - | - |
Log10−4 CFU/g | - | - | - | - | - | - |