Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Table 2

Microbiologial composition of nonmarinated and marinated breast muscles of slaughter pheasants.

Parameter (log cfu.g^–1)	Nonmarinated	Marinated			SEM
	Group C	Group W	Group B	Group LJ
Raw marinated
Mesophilic aerobic bacteria	5.21^a ± 0.04	3.46^b ± 0.22	3.27^b ± 0.33	5.24^a ± 0.17	0.06
Enterobacteriaceae	4.73 ± 0.01	—	—	4.80 ± 0.02	0.08
Pseudomonas spp.	5.22^a ± 0.03	3.72^b ± 0.09	3.94^b ± 0.01	5.32^a  ± 0.06	0.09
Lactic acid bacteria	3.04^b ± 0.10	3.72^a ± 0.15	3.69^a ± 0.15	3.00^b ± 0.12	0.08
Marinated and roasting
Mesophilic aerobic bacteria	2.19^a ± 0.16	1.42^c ± 0.18	1.65^b ± 0.49	1.77^b ± 0.32	0.03
Enterobacteriaceae	—	—	—	—	—
Pseudomonas spp.	1.89^a ± 0.58	1.35^b ± 0.46	1.30^b ± 0.26	1.62^a ± 0.32	0.02
Lactic acid bacteria	—	—	—	—	—

Data are expressed as arithmetic mean ± standard deviation (). Group C: control group, nonmarinated; group W: marinated in acid whey; group B: marinated in butter milk; group LJ: marinated in lemon juice. ^a,b,cValues in rows with different letters differ significantly ().