Table 1.

Average of pH and a_w values of salami sliced at the beginning (day 0) and at the end (day 90) of the shelf life. Values are means±standard deviation of three replicates samples for each batch.

Parameter	Shelf life (days)
	0	90
pH
Batch 1	4.87±0.04aA	4.87±0.03aA
Batch 2	5.09±0.02bA	5.14±0.02bB
Batch 3	5.05±0.05bA	5.00±0.04cA
aw
Batch 1	0.939±0.005aA	0.944±0.003aA
Batch 2	0.947±0.001bA	0.936±0.001bB
Batch 3	0.950±0.001bA	0.940±0.002abB

^a,bMeans with different lowercase letters within a column for each parameter are significantly different (P<0.05)

^A,Bmeans with different uppercase letters within a row for each parameter are significantly different (P<0.05).