Table 2. Microbial changes in beef detected by swab and excision sampling during storage at 4°C (n=10)

	Cut	methods	Storage period (d)
	Cut	methods	5	7	10	15
Total plate counts	Top round	Swabbing (Log CFU/cm²)	4.31 ± 0.25^B	4.35 ± 0.10^B	4.50 ± 0.05^B	4.64 ± 0.04^B
	Top round	Excision (Log CFU/g)	4.98 ± 0.28^A	5.02 ± 0.21^A	5.13 ± 0.15^A	5.26 ± 0.18^A
	Striploin	Swabbing (Log CFU/cm²)	4.08 ± 0.28^bB	4.62 ± 0.23^aB	4.63 ± 0.17^aB	4.73 ± 0.15^aB
	Striploin	Excision (Log CFU/g)	4.71 ± 0.10^bA	5.24 ± 0.05^aA	5.38 ± 0.12^aA	5.49 ± 0.12^aA
Lactic acid bacteria	Top round	Swabbing (Log CFU/cm²)	3.69 ± 0.21^b	4.02 ± 0.25^a	4.21 ± 0.14^a	4.30 ± 0.15^a
	Top round	Excision (Log CFU/g)	3.71 ± 0.22^b	4.08 ± 0.21^a	4.29 ± 0.11^a	4.37 ± 0.18^a
	Striploin	Swabbing (Log CFU/cm²)	3.47 ± 0.45^b	4.23 ± 0.15^a	4.23 ± 0.13^a	4.37 ± 0.10^a
	Striploin	Excision (Log CFU/g)	3.52 ± 0.39^b	4.31 ± 0.19^a	4.37 ± 0.21^a	4.42 ± 0.18^a
Pseudomonas	Top round	Swabbing (Log CFU/cm²)	3.88 ± 0.10^c	4.44 ± 0.32^b	4.85 ± 0.22^a	4.92 ± 0.20^a
	Top round	Excision (Log CFU/g)	3.91 ± 0.12^c	4.49 ± 0.31^b	4.91 ± 0.21^a	4.99 ± 0.12^a
	Striploin	Swabbing (Log CFU/cm²)	4.17 ± 0.47^b	4.66 ± 0.36^a	4.89 ± 0.20^a	4.96 ± 0.19^a
	Striploin	Excision (Log CFU/g)	4.21 ± 0.39^b	4.72 ± 0.31^a	4.91 ± 0.28^a	4.99 ± 0.23^a

Means ± SD in the same row with different superscripts differ significantly (p < 0.05).
Means ± SD in the same column with different superscripts differ significantly (p < 0.05).