Table 6.

Effects of the strain inoculated^a and the storage condition on the meat odor profile as determined by ANOVA

Odor	P
	Strain	Storage condition
Salami	0.96	0.66
Dairy	0.29	<0.001
Pungent	0.98	0.21
Mushroom	0.88	0.17
Spoiled meat	0.68	0.03
Putrid	0.67	0.11
Mozzarella cheese	0.94	<0.001
Meat broth	0.53	0.43
Fruity	0.90	0.91
Yeast	0.77	0.49
Ammoniac	0.71	0.45
Alcohol	0.92	0.98
Canned legumes	0.28	0.06

^an = 10 (9 inoculated samples and 1 control sample).