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Chart of total plate counts (TPC) of fresh pork sausages during simulated retail display (3± 1 °C, 22 days) following 3 months of frozen storage (-20 °C) under PVC-overwrap packaging, comparing BHA + BHT, Duralox Blend and Duralox NV-1. BHA + BHT sausages were regarded as unacceptable following T + 7 days of simulated retail display due to the growth of spoilage organisms.

Time

Chart of total plate counts (TPC) of fresh pork sausages during simulated retail display (3± 1 °C, 22 days) following 3 months of frozen storage (-20 °C) under PVC-overwrap packaging, comparing BHA + BHT, Duralox Blend and Duralox NV-1. BHA + BHT sausages were regarded as unacceptable following T + 7 days of simulated retail display due to the growth of spoilage organisms.

Date

Chart of total plate counts (TPC) of fresh pork sausages during simulated retail display (3± 1 °C, 22 days) following 3 months of frozen storage (-20 °C) under PVC-overwrap packaging, comparing BHA + BHT, Duralox Blend and Duralox NV-1. BHA + BHT sausages were regarded as unacceptable following T + 7 days of simulated retail display due to the growth of spoilage organisms.

Chart of total plate counts (TPC) of fresh pork sausages during simulated retail display (3± 1 °C, 22 days) following 3 months of frozen storage (-20 °C) under PVC-overwrap packaging, comparing BHA + BHT, Duralox Blend and Duralox NV-1. BHA + BHT sausages were regarded as unacceptable following T + 7 days of simulated retail display due to the growth of spoilage organisms.

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