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Fig. 2 | AMB Express

Fig. 2

From: First evaluation of alkylpyrazine application as a novel method to decrease microbial contaminations in processed meat products

Fig. 2

Quantification of livable bacteria following storage at 4 °C. The meat strips were incubated in a refrigerator for 24 h (A) and 96 h (B). Following homogenization of the sample, dilution and plating, the plates were incubated for 48 h at 21 °C before quantification of CFU/g meat. Different letters denote significant differences among the tested concentrations (P < 0.05)

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