Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution

Table 3

Microbiological status of veal samples during 8 DOS (15 d post mortem) at 0 ± 0.5°C.

Samples	Shelf life, DOS	Total mesophilic aerobic and facultative anaerobic microorganisms log cfu/g	Escherichia coli, log cfu/g	Salmonella spp., absence in 25 g	Listeria monocytogenes, absence in 1 g
	Norms	5.10^5–5.10^6 cfu/g or 5.7–6.7 log cfu/g	500–5000 cfu/g or 2.7–3.7 log cfu/g	Not to be detected in 25 g of meat	Not to be detected in 1 g of meat
Samples C	1 d (7 d post mortem)	2.7 ± 1.1	1.3 ± 0.6	—	—
	4 d (11 d post mortem)	4.6 ± 1.7	2.1 ± 0.5	—	1
	8 d (15 d post mortem)	6.5 ± 1.6	2.2 ± 0.5	—	2
Samples D	1 d (7 d post mortem)	2.8 ± 1.6	1.4 ± 0.5	—	—
	4 d (11 d post mortem)	3.5 ± 1.3	1.9 ± 0.8	—	—
	8 d (15 d post mortem)	4.4 ± 1.7	2.1 ± 0.4	—	1
Samples MAP	1 d (7 d post mortem)	2.4 ± 1.0	1.5 ± 0.6	—	—
	4 d (11 d post mortem)	2.9 ± 1.4	1.5 ± 0.6	—	—
	8 d (15 d post mortem)	3.9 ± 1.8	1.7 ± 0.7	—	—
Samples ВMAP	1 d (7 d post mortem)	2.5 ± 1.2	1.4 ± 0.6	—	—
	4 d (11 d post mortem)	2.8 ± 1.1	1.5 ± 0.7	—	—
	8 d (15 d post mortem)	3.1 ± 1.5	1.8 ± 0.4	—	—
Samples DMAP	1 d (7 d post mortem)	2.6 ± 0.9	1.6 ± 0.6	—	—
	4 d (11 d post mortem)	2.8 ± 1.4	1.7 ± 0.6	—	—
	8 d (15 d post mortem)	3.3 ± 1.2	1.8 ± 0.5	—	—