Table 3. Effect of carcass chilling method on the microbial counts of carcass from pig

Trait3)	Carcass chilling method2)				SEM1)
	T1	T2	T3	T4
TPC (CFU/cm2)	23.41	10.04	122.48	62.41	13.43
Coliform (CFU/cm2)	0.50	0.01	1.93	0.91	0.24
Staph. (CFU/cm2)	0.39	0.09	0.31	0.29	0.05

These data are presented as means.
SEM: standard error of the means.
T1: –15°C, 40 min → –2°C, 15 h 50 min; T2: –25°C, 1 h 30 min → –2°C, 15 h; T3: 4°C, 16 h 30 min; T4: –2°C, 16 h 30 min.
TPC: total plate count; Staph.: Staphylococcus spp.