Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken

Table 1

TVB-N, APC, and pH values of chicken samples at different days/stages of spoilage.

Day	Total volatile basic nitrogen (TVB-N) (mg/100 g)	Microbial load (aerobic plate count) (log10​ cfu/g)	pH value
0	3.64 ± 0.39	4.64 ± 0.27	7.03 ± 0.16
1	13.57 ± 0.56	7.72 ± 0.48	7.72 ± 0.08
2	28.17 ± 1.46	9.93 ± 0.32	8.12 ± 0.39