Table 7. Effect of calamansi extract on microbiological changes of dakgalbi during storage at 4°C (unit: Log CFU/g)

Meat cuts	Microorganism	Treatment	Storage time (d)					SEM
Meat cuts	Microorganism	Treatment	1	8	12	16	19	SEM
Breast	TAB	Control	3.92^Ad	4.74^Ac	6.21^Ab	6.27^Ab	7.07^Aa	0.081
		0.14CE	3.78^Ad	4.97^Ac	4.62^Bc	5.77^Bb	6.98^Aa	0.083
		0.18CE	3.79^Ad	4.81^Ac	4.64^Bc	5.48^Bb	6.97^Aa	0.063
		SEM	0.037	0.095	0.097	0.090	0.035
	Coliforms	Control	2.86^Ab	2.98^Ab	3.12^Ab	3.75^Aa	2.82^Ab	0.094
		0.14CE	2.97^Abc	3.17^Aab	2.86^Bbc	3.43^ABa	2.62^Ac	0.095
		0.18CE	2.94^Ab	2.96^Aab	2.96^ABab	3.29^Ba	2.55^Ac	0.073
		SEM	0.043	0.063	0.051	0.078	0.155
	Escherichia coli	Control	ND	ND	ND	ND	ND	-
		0.14CE	ND	ND	ND	ND	ND	-
		0.18CE	ND	ND	ND	ND	ND	-
		SEM	-	-	-	-	-
Thigh	TAB	Control	4.00^Ad	5.46^Ac	6.20^Ab	6.27^Ab	7.19^Aa	0.065
		0.14CE	3.95^Ad	5.05^Bc	5.91^Ab	5.81^Ab	6.67^Ba	0.088
		0.18CE	3.97^Ac	5.06^Bb	4.94^Bb	5.44^Aab	6.10^Ca	0.155
		SEM	0.053	0.082	0.096	0.194	0.061
	Coliforms	Control	2.34^Ba	2.10^Ba	2.59^Aa	2.49^Aa	2.49^Aa	0.135
		0.14CE	2.55^Ab	3.00^Aa	2.10^Bc	2.20^Ac	2.00^Bc	0.067
		0.18CE	2.63^Aab	3.07^Aa	2.00^Bc	2.30^Ac	2.10^Bc	0.099
		SEM	0.048	0.078	0.068	0.183	0.088
	E. coli	Control	ND	ND	ND	ND	ND	-
		0.14CE	ND	ND	ND	ND	ND	-
		0.18CE	ND	ND	ND	ND	ND	-
		SEM	-	-	-	-	-

0.14CE, dakgalbi with 0.14% calamansi extract addition; 0.18CE, dakgalbi with 0.18% calamansi extract addition.
Means denoted by different superscripts within the same column indicate a significant difference (p<0.05).
Means denoted by different superscripts within the same row indicate a significant difference (p<0.05).
CFU, colony-forming units; ND, not detected; TAB, total aerobic bacteria.