Table 5. Microbial analysis in semi-dried restructured jerky prepared with loquat leaf extract (LE) and ascorbic acid (AA) during storage

Treatment	Storage (d)
Treatment	1	20	45	90		135	180
Total aerobic bacteria (Log CFU/g)
Control	ND^d1)	ND^d	ND^d	3.49±0.06^c		4.07±0.04^b	5.39±0.06^a
AA	ND^d	ND^d	ND^d	3.47±0.06^c		4.08±0.04^b	5.40±0.07^a
LE 0.15	ND^d	ND^d	ND^d	3.52±0.06^c		4.10±0.04^b	5.38±0.07^a
LE 0.15-AA	ND^d	ND^d	ND^d	3.50±0.05^c		4.07±0.05^b	5.41±0.07^a
LE 0.3	ND^d	ND^d	ND^d	3.47±0.05^c		4.09±0.06^b	5.42±0.07^a
LE 0.3-AA	ND^d	ND^d	ND^d	3.54±0.04^c		4.08±0.03^b	5.41±0.07^a
p-value	Storage	LE	AA	Storage×LE	Storage×AA	LE×AA	Storage×LE×AA
Total aerobic bacteria	***	NS	NS	NS	NS	NS	NS

All values are mean±SE of three replicates.
Control, no antioxidant; AA, added 0.05% ascorbic acid; LE 0.15, added 0.15 loquat leaf extract; LE 0.15-AA, added 0.15% loquat leaf extract and 0.05% ascorbic acid; LE 0.3, added 0.3% loquat leaf extract; LE0.3-AA, added 0.3% loquat leaf extract and 0.05% ascorbic acid.
ND, not detected with the detection limit of <10¹ CFU/g.
Means sharing different letters in the same row are significantly different.
p<0.001.
NS, no significance.