Table 2 Correlation matrix between TVC values from all beef and sausage samples
From: The detection of foodborne bacteria on beef: the application of the electronic nose
Samples | Fresh minced | Fresh sausage | Fresh cut | Frozen sausage | Frozen minced |
|---|---|---|---|---|---|
Fresh sausage | 0.621 | ||||
Fresh cut | 0.681 | 0.560 | |||
Frozen sausage | -0.564 | -0.205 | -0.470 | ||
Frozen minced | -0.453 | -0.341 | -0.587 | -0.330 | |
Frozen cut | -0.640 | -0.344 | -0.966* | 0.440 | 0.631 |