Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product

Table 4

Microbiological quality of model meat products (mean values).

(log CFU/g)	Treatment	Storage time (weeks)
		0	4	8
Total aerobic bacteria count	C	2.72	2.78	2.70
	L	2.66	2.79	2.80
	LS	2.68	2.69	2.84
Lactic acid bacteria	C	<1.20	<1.20	<1.20
	L	<1.20	<1.20	<1.20
	LS	<1.20	<1.20	<1.20
Staphylococcus	C	<120	<1.20	<1.20
	L	<1.20	<1.20	<1.20
	LS	<1.20	<1.20	<1.20

No statistically significant differences were found (). C: control treatment, quantity added NaNO₂ 100 mg/kg; L: quantity added NaNO₂—15 mg/kg; LS: quantity added NaNO₂—15 mg/kg + S. carnosus ATCC 51365 in number 10⁷ cfu/g.