Table 4.

Instrumental color 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
L*	47.3 ± 1.7	48.0 ± 1.8	47.3 ± 2.1	46.6 ± 2.0	0.738
a*	4.8 ± 1.3 b	6.9 ± 0.7 a	4.9 ± 0.5 b	4.6 ± 1.1 b	0.005
b*	8.8 ± 1.3 a	6.2 ± 1.5 b	9.3 ± 1.6 a	8.3 ± 1.4 ab	0.018
Chroma	10.1 ± 1.7	9.3 ± 1.4	10.5 ± 1.3	9.5 ± 1.7	0.608
Hue	62.1 ± 4.9 a	41.2 ± 5.6 b	61.9 ± 5.4 a	61.4 ± 4.8 a	<0.001

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.