Table 3 Comparison of gas concentrations (ppb) on day 1 and day 5 for fresh cut and minced beef, fresh sausage and frozen cut beef after 2 and 4 h
From: The detection of foodborne bacteria on beef: the application of the electronic nose
Samples | Two hours | Four hours | ||||
|---|---|---|---|---|---|---|
Mean | SD | P value | Mean | SD | P value | |
Fresh cut | 56.0 | 22.7 | 0.997 | 30.2 | 20.18 | 0.986 |
Fresh minced | 42.4 | 40.8 | 0.957 | 76.8 | 28.4 | 0.994 |
Fresh sausage | -244 | 20.91 | 0.000** | -114 | 65.8 | 0.009** |
Frozen cut | 253 | 47 | 1.000 | 23.8 | 22.9 | 0.960 |