Table 3. Quality analysis of small package refrigerated beef

Company	Part	Core temperature (℃)	pH	Color changes			Total bacteria counts (Log CFU/g)
Company	Part	Core temperature (℃)	pH	L	a	b	Total bacteria counts (Log CFU/g)
A	Tenderloin	5.0±0.3^g1)	5.72±0.02^e	26.81±1.10^efg	12.65±1.07^ef	3.30±0.32^hi	<3.00
B	Tenderloin	5.1±0.8^g	5.65±0.03^f	29.46±2.90^cdef	16.93±0.28^bc	3.75±0.29^gh	<3.00
C	Tenderloin	5.1±1.1^g	6.43±0.01^a	27.08±2.17^efg	12.61±0.40^ef	3.41±0.50^h	3.54±0.09^b
D	Tenderloin	9.3±1.1^de	5.54±0.02^hi	31.31±3.13^bcd	15.31±1.40^cd	5.31±0.62^de	<3.00
E	Tenderloin	13.4±1.1^c	5.85±0.03^d	24.41±1.74^g	11.94±1.60^f	2.47±0.20ⁱ	<3.00
F	Tenderloin	16.5±0.6^b	5.47±0.02^jk	29.74±0.38^bcdef	18.38±0.26^ab	6.60±0.15^abc	<3.00
G	Tenderloin	9.6±1.1^de	5.50±0.01^ij	32.08±1.60^bc	14.07±0.95^de	6.15±0.37^bcd	<3.00
H	Tenderloin	6.5±1.4^fg	6.24±0.00^b	26.38±1.16^fg	14.63±1.83^d	3.92±0.94^gh	<3.00
I	Tenderloin	0.3±0.0^h	5.46±0.03^jk	26.21±1.83^g	9.88±0.77^g	4.62±0.51^fg	<3.00
J	Tenderloin	8.8±1.4^ef	5.36±0.02^l	29.21±1.14^cdef	14.50±0.72^cd	5.29±0.44^cdf	<3.00
K	Tenderloin	5.8±1.4^g	6.02±0.05^c	27.31±1.33^defg	18.27±0.93^ab	5.79±0.749^cdf	3.32±0.16^bc
L	Tenderloin	9.1±2.9^de	5.39±0.03^l	30.90±1.27^bcde	16.94±0.59^bc	5.83±0.32^cdf	3.38±0.08^bc
M	Tenderloin	11.7±0.5^cd	5.59±0.01^g	36.48±1.86^a	12.33±0.65^ef	7.39±0.71^a	3.28±0.05^c
N	Tenderloin	19.1±0.4^a	5.50±0.03^ij	33.64±2.18^ab	10.98±1.93^fg	5.79±0.65^cdf	4.00±0.06^a
O	Tenderloin	13.0±0.6^c	5.57±0.01^gh	37.16±4.55^a	20.15±1.10^a	6.98±0.54^ab	<3.00
P	Tenderloin	13.7±3.7^c	5.45±0.02^k	29.17±2.58^cdef	12.17±0.86^ef	4.92±0.24^ef	<3.00

Values with different letters within a column differ significantly (p<0.05).