Packaging
D values (min)
system
Temp (ºC)
Range
Mean ± SD
No. of strains
TVP
55
1.54–21.32
11.17 ± 3.34
a
42
AVSP
55
1.56–40.55
14.09 ± 5.94
b
49
TVP
60
0–13.41
4.64 ± 3.12
c
42
AVSP
60
0.51–13.72
6.87 ± 2.61
d
49
Table 4:
Heat resistance values (D values) at 55ºC and 60ºC obtained for LAB isolated from meat packaged using the TVP or AVSP system (
a–d
Values in the same column with different letters are significantly different).
