1. Figure 1 Changes of temperatures in broiler meat monitored by using a temperature-logging system. Color figure available in online PDF.
From: The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures
Poult Sci. 2012;91(1): doi: /ps
Poult Sci | © 2012 Poultry Science Association Inc.

2. Figure 2 Microbial evolution in broilers during storage at normal temperature (4°C) and with fluctuating temperatures (0–4°C and 4–10°C) for 0, 1, 2, 3, and 4 d. (a) Total viable count; (b) Pseudomonas sp.; (c) lactic acid bacteria; and (d) Enterobacteriaceae. ^a–cValues on the same day of storage not sharing a common letter were significantly different (P < 0.01). Error bars represent mean values of triplicate ± SD.
From: The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures
Poult Sci. 2012;91(1): doi: /ps
Poult Sci | © 2012 Poultry Science Association Inc.

3. Figure 3 Denaturing gradient gel electrophoresis profiles of 16S rDNA amplicons obtained from broilers. Lanes A1 to A4: broiler meat stored at 4°C for 1, 2, 3, and 4 d; lanes B1 to B4: broiler meat stored at fluctuating temperature (0–4°C) for 1, 2, 3, and 4 d; lanes C1 to C4: broiler meat stored at fluctuating temperature (4–10°C) for 1, 2, 3, and 4 d. Numbers 1 through 13 are bands that were excised for sequence analysis.
From: The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures
Poult Sci. 2012;91(1): doi: /ps
Poult Sci | © 2012 Poultry Science Association Inc.

4. Figure 4 Cluster analysis of molecular banding patterns generated by PCR-denaturing gradient gel electrophoresis of Figure 3.
From: The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures
Poult Sci. 2012;91(1): doi: /ps
Poult Sci | © 2012 Poultry Science Association Inc.