Table 7. Effect of calamansi pulp extract on bacterial cell counts of pork patty during storage at 4°C

Bacteria (Log CFU/g)	Treatment	Storage days (d)				SEM
Bacteria (Log CFU/g)	Treatment	1	3	5	7	SEM
Total aerobic bacteria	Control	5.71^Ad	6.10^Ac	7.13^Ab	7.37^Aa	0.017
	0.2PCPE	4.88^Bc	4.94^Bc	6.13^Bb	6.53^Ba	0.050
	0.4PCPE	4.54^Cb	3.66^Cc	4.49^Cb	4.96^Ca	0.034
	SEM	0.030	0.038	0.048	0.024
Lactic acid bacteria	Control	3.53^Ad	4.07^Ac	4.75^Ab	4.92^Aa	0.020
	0.2PCPE	2.80^Bc	3.59^Bb	4.51^Ba	4.69^Ba	0.056
	0.4PCPE	2.62^Bd	3.22^Cc	4.54^Bb	4.88^Aa	0.048
	SEM	0.080	0.022	0.024	0.020
Enterobacteriaceae	Control	3.32^Ad	5.29^Ac	5.95^Ab	6.34^Aa	0.080
	0.2PCPE	3.03^Bd	4.36^Bc	4.87^Bb	5.50^Ba	0.079
	0.4PCPE	2.79^Cd	3.04^Cc	3.54^Cb	3.76^Ca	0.041
	SEM	0.029	0.039	0.087	0.095
Pseudomonas spp.	Control	2.90^d	4.07^Ac	4.92^Ab	5.22^Aa	0.043
	0.2PCPE	2.99^c	3.50^Bb	4.25^Ba	4.66^Ba	0.104
	0.4PCPE	2.97^d	3.23^Cc	3.57^Cb	3.89^Ca	0.031
	SEM	0.118	0.044	0.046	0.018

Means within a column with different superscript differ significantly at p<0.05.
Means within a row with different superscript differ significantly at p<0.05.
0.2PCPE, pork patty with 0.2% calamansi pulp extract addition; 0.4PCPE, pork patty with 0.4% calamansi pulp extract addition.