Table 7 Total psychrophilic bacteria (cfu.g−1) of beef burger affected by anthraquinon pigment (AQP), BHT and γ- irradiation during cold storage (4 ± 1ºC)
Storage Period (day) | Treatments | ||||||
|---|---|---|---|---|---|---|---|
control | Anthraquinone concentration (%) | BHT (200 ppm) | γ- irradiation (kGy) | ||||
0.5 | 1.0 | 2.0 | 3 | 5 | |||
0 | 4.5 × 104 | 4.3 × 104 | 4.4 × 104 | 3.9 × 104 | 4.3 × 104 | 2.2 × 103 | 1.9 × 102 |
3 | 2.8 × 105 | 8.1 × 104 | 6.1 × 104 | 4.9 × 104 | 9.0 × 104 | 5.5 × 102 | 4.7 × 102 |
6 | 8.1 × 105 | 2.7 × 105 | 1.3 × 105 | 8.2 × 104 | 4.1 × 105 | 2.5 × 103 | 9.3 × 102 |
9 | 5.7 × 106 R | 8.6 × 105 | 4.1 × 105 | 2.5 × 105 | 9.2 × 105 | 3.4 × 104 | 2.5 × 103 |
12 |  | 4.8 × 106 R | 8.3 × 105 | 5.1 × 105 | 5.5 × 106 R | 2.1 × 105 R | 7.9 × 103 |
15 |  |  | 2.2 × 106 R | 6.8 × 105 |  |  | 3.4 × 104 |
18 |  |  |  | 9.2 × 105 R |  |  | 7.7 × 104 |
21 |  |  |  |  |  |  | 1.5 × 105 |
24 |  |  |  |  |  |  | 6.6 × 105 R |