Table 3.

Lipid and protein oxidation of Control dry-cured sausages and dry-cured sausages with synthetic additives (NITRASC) or with stabilized grape pomace at 0.5% (0.5%Pomace) or 3% (3%Pomace).

	Control	NITRASC	0.5%Pomace	3%Pomace	p
Lipid oxidation (mg MDA kg−1)	1.9 ± 0.4 a	0.6 ± 0.0 b	0.6 ± 0.1 b	0.5 ± 0.1 b	<0.001
Protein oxidation (nmols carbonyls mg protein−1)	3.0 ± 0.6	2.5 ± 0.3	2.8 ± 0.2	2.8 ± 0.4	0.345

The results are expressed as mean ± standard deviation and significance (p) from a one-way ANOVA. Different letters in the same row indicate significant differences in Tukey’s test.