## 3 Results and Discussion
### Microbiological Quality
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multicolumn{5}{c}{**Storage Days**} \\ \hline
**Parameters** & **Formulations (\%)** & **0** & **5** & **10** & **15** \\ \hline Total plate count & F0 & 5.18 \(\pm\) 0.19 \({}^{\text{eD}}\) & 10.49 \(\pm\) 0.03 \({}^{\text{eG}}\) & 21.59 \(\pm\) 0.00 \({}^{\text{eL}}\) & 31.47 \(\pm\) 0.02 \({}^{\text{eM}}\) \\  & F1 & 3.85 \(\pm\) 0.15 \({}^{\text{eC}}\) & 8.42 \(\pm\) 0.20 \({}^{\text{dF}}\) & 17.47 \(\pm\) 0.01 \({}^{\text{dJ}}\) & 21.53 \(\pm\) 0.01 \({}^{\text{dL}}\) \\  & F2 & 3.55 \(\pm\) 0.06 \({}^{\text{cC}}\) & 6.96 \(\pm\) 0.01 \({}^{\text{eE}}\) & 14.32 \(\pm\) 0.01 \({}^{\text{d}}\) & 18.72 \(\pm\) 0.01 \({}^{\text{dK}}\) \\  & F3 & 2.92 \(\pm\) 0.07 \({}^{\text{bB}}\) & 5.25 \(\pm\) 0.05 \({}^{\text{bD}}\) & 10.42 \(\pm\) 0.01 \({}^{\text{bG}}\) & 14.35 \(\pm\) 0.12 \({}^{\text{bI}}\) \\  & F4 & 1.65 \(\pm\) 0.03 \({}^{\text{aA}}\) & 3.13 \(\pm\) 0.01 \({}^{\text{aB}}\) & 6.63 \(\pm\) 0.01 \({}^{\text{aE}}\) & 12.42 \(\pm\) 0.39 \({}^{\text{aH}}\) \\ \hline Total coliform & F0 & 4.55 \(\pm\) 0.25 \({}^{\text{eF}}\) & 7.36 \(\pm\) 0.01 \({}^{\text{eH}}\) & 16.24 \(\pm\) 0.01 \({}^{\text{eN}}\) & 29.95 \(\pm\) 0.02 \({}^{\text{eD}}\) \\  & F1 & 3.17 \(\pm\) 0.06 \({}^{\text{dD}}\) & 5.33 \(\pm\) 0.01 \({}^{\text{dG}}\) & 12.59 \(\pm\) 0.05 \({}^{\text{dK}}\) & 16.83 \(\pm\) 0.01 \({}^{\text{dO}}\) \\  & F2 & 2.56 \(\pm\) 0.02 \({}^{\text{cC}}\) & 3.94 \(\pm\) 0.01 \({}^{\text{cE}}\) & 10.09 \(\pm\) 0.01 \({}^{\text{dJ}}\) & 14.45 \(\pm\) 0.07 \({}^{\text{eM}}\) \\  & F3 & 1.36 \(\pm\) 0.01 \({}^{\text{bB}}\) & 3.02 \(\pm\) 0.01 \({}^{\text{bD}}\) & 8.97 \(\pm\) 0.00 \({}^{\text{bI}}\) & 14.02 \(\pm\) 0.01 \({}^{\text{bL}}\) \\  & F4 & 1.09 \(\pm\) 0.01 \({}^{\text{aA}}\) & 2.55 \(\pm\) 0.02 \({}^{\text{aC}}\) & 5.55 \(\pm\) 0.02 \({}^{\text{aG}}\) & 8.64 \(\pm\) 0.01 \({}^{\text{aI}}\) \\ \hline Yeast and mould & F0 & 5.56 \(\pm\) 0.02 \({}^{\text{eG}}\) & 7.14 \(\pm\) 0.14 \({}^{\text{eI}}\) & 17.75 \(\pm\) 0.01 \({}^{\text{eO}}\) & 19.65 \(\pm\) 0.02 \({}^{\text{eF}}\) \\  & F1 & 4.97 \(\pm\) 0.02 \({}^{\text{aF}}\) & 5.01 \(\pm\) 0.01 \({}^{\text{dF}}\) & 11.61 \(\pm\) 0.08 \({}^{\text{dM}}\) & 15.80 \(\pm\) 0.01 \({}^{\text{aN}}\) \\  & F2 & 4.02 \(\pm\) 0.01 \({}^{\text{eD}}\) & 4.45 \(\pm\) 0.02 \({}^{\text{eE}}\) & 6.60 \(\pm\) 0.09 \({}^{\text{bH}}\) & 11.06 \(\pm\) 0.01 \({}^{\text{cL}}\) \\  & F3 & 2.45 \(\pm\) 0.03 \({}^{\text{bB}}\) & 2.94 \(\pm\) 0.01 \({}^{\text{bC}}\) & 7.52 \(\pm\) 0.01 \({}^{\text{dJ}}\) & 9.56 \(\pm\) 0.02 \({}^{\text{bK}}\) \\  & F4 & 1.65 \(\pm\) 0.02 \({}^{\text{aA}}\) & 1.99 \(\pm\) 0.00 \({}^{\text{aA}}\) & 3.04 \(\pm\) 0.01 \({}^{\text{aC}}\) & 4.20 \(\pm\) 0.07 \({}^{\text{aD}}\) \\ \hline \hline \end{tabular} Values expressed as mean \(\pm\) standard deviation. Means with different small letters in the same column show significant differences among treatments within same storage day at \(p\leq 0.05\). Means with different capital letters in the same column show significant differences among treatments across storage days at \(p\leq 0.05\). F0 (100% ground beef), F1 (0.2%), F2 (0.4%), F3 (0.6%), and F4 (0.8%) _Morringa deifera_ leaves powder.  
\end{table} 
Table 3: Effects of MOLP on microbiological quality in colony forming unit (CFU)/g of ground beef stored at 4 \(\pm\) 1 \({}^{\text{c}}\)C for 15 days these results are in line with those reported by [PERSON] et al. [62] and [PERSON] et al. [63]. They found that microbial growth increased during the storage period of ground pork patties and raw chicken meat treated with MOLP and spice extracts, respectively.