Table 6. Aerobic bacteria (Log CFU/g) levels based on the aging temperatures and aging period of dry-aged chicken breast subjected to the electric field supercooling system
| Trait | Temperature (°C) | Dry-aging period (weeks) |
| 0 | 1 | 2 | 3 | 4 | 5 |
| Aerobic bacteria | 0 | 3.13 ± 0.19c | 5.65 ± 0.29Ab | 5.75 ± 0.18Ab | 7.49 ± 0.68Aa | 7.62 ± 0.70Aa | NA |
| −1 | 3.13 ± 0.19f | 3.85 ± 0.40Be | 4.77 ± 0.06Bd | 5.38 ± 0.16Bc | 6.36 ± 0.14Bb | 6.64 ± 0.26a |
| −2 | 3.13 ± 0.19d | 3.37 ± 0.32Bd | 4.60 ± 0.24Bc | 5.47 ± 0.43Bb | 6.25 ± 0.41Ba | 6.52 ± 0.37a |
All values are mean ± SD.
Means in the same row with different numbers are significantly different (p < 0.05).
Means in the same column with different numbers are significantly different (p < 0.05).
NA, Not applicable.