Figure 2.

(a) Changes in moisture content in sauce meat during storage with the addition of different yeasts. (b) Changes in water activity in sauce meat during storage with the addition of different yeasts. A control group without added yeast (CK), a group with S. cerevisiae added at 0.3% of the mass of the raw meat (SC), and a group with K. marxianus added at 0.3% of the mass of the raw meat (KM). Note: capital letters represent the difference between the same groups at different times (p < 0.05), and small letters represent the difference between the groups at the same time (p < 0.05).