# Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage
## 3 Results and Discussion
### Microbiological Quality of Pork Burgers During Storage
Regardless of the amount of chokeberry pomace added, LAB counts increased during storage (Table 5). From day 1 to day 7, the increase in LAB was insignificant (\(p>0.05\)) across all burger treatments. Additionally, no significant differences (\(p>0.05\)) in LAB counts were found between the control product (BC) and burgers containing chokeberry pomace (B2-B5) on these days. However, on day 14, a significant (\(p<0.05\)) increase in LAB was observed in the BC product and products with lower amounts of chokeberry pomace (B2 and B3.5). In contrast, the increase in LAB during storage was not significant (\(p>0.05\)) in the B5 product, which contained the highest proportion of pomace. Notably, on day 14, LAB counts in burgers with chokeberry pomace (B2-B5) were significantly lower (\(p<0.05\)) than in the control product (BC). The number of _Pseudomonas_ bacteria in pork burgers ranged from \(1.5\times 10^{2}\) cfu/g (B5 product, day 1) to \(8.9\times 10^{3}\) cfu/g (BC product, day 14; Table 5). Statistical analysis indicated that both product treatment and storage time significantly affected (\(p<0.05\)) _Pseudomonas_ spp. counts, and an interaction between these factors was observed. From day 1 to day 7, _Pseudomonas_ counts did not differ significantly (\(p>0.05\)) across pork burger treatments, regardless of chokeberry pomace content (Table 5). However, on day 14, a significant increase in _Pseudomonas_ contamination was observed in all pork burgers except for the B3.5 product. The highest _Pseudomonas_ growth was recorded in the BC product, while products containing chokeberry pomace (B2-B5) exhibited lower bacterial counts. On day 14, _Pseudomonas_ counts in products B2-B5 were significantly lower (\(p<0.05\)) than in the BC product. After burger production (day 1), no _B. thermosphacta_ was detected in any pork burger treatments (Table 5). Only storage time significantly affected (\(p<0.05\)) _B. thermosphacta_ counts, while product treatment and the interaction between these factors had no significant effect. The results indicate that adding chokeberry pomace did not significantly (\(p>0.05\)) influence _B. thermosphacta_ counts in pork burgers on any storage day (Table 5). However, the number of these bacteria increased over time, with significant growth (\(p<0.05\)) observed between days 7 and 14 across all treatments (BC-B5). On day 7, _B. thermosphacta_ counts ranged from 1.0 \(\times\) 10\({}^{2}\) cfu/g (B3.5 product) to 1.6 \(\times\) 10\({}^{2}\) cfu/g (B5 product). By day 14, counts increased to between 5.2 \(\times\) 10\({}^{3}\) cfu/g (B5 product) and 7.5 \(\times\) 10\({}^{3}\) cfu/g (BC product). Throughout the 14-day refrigerated storage period, no _Enterobacteriaceae_ family bacteria, yeasts, or molds were detected in any of the products, regardless of the amount of chokeberry pomace added (Table 5). The findings suggest that all pork burger treatments in this study maintained good microbiological quality, as _Enterobacteriaceae_ bacteria are considered indicators of food microbiological quality and production hygiene [51]. On days 1 and 7, the addition of chokeberry pomace, regardless of concentration, did not significantly reduce the growth of aerobic mesophilic microorganisms, psychotrophic bacteria, LAB, _Pseudomonas_ spp., or _B. thermosphacta_. However, by day 14, chokeberry pomace had a beneficial effect on microbiological quality, as products containing pomace (B2, B3.5, and B5) exhibited significantly lower LAB and _Pseudomonas_ counts than the control product (BC). Importantly, incorporating chokeberry pomace did not negatively impact microbiological quality or compromise the health safety of the burgers. Given that raw, unprocessed chokeberry pomace is a potential source of microflora and is susceptible to microbiological spoilage [10], the results obtained are satisfactory. While these findings are preliminary, they provide a foundation for designing improved meat products incorporating plant by-products.