Table 1.

pH values of pre-sliced salami packed in protective atmosphere and stored at 2-4°C up to 30 days.

	Days of storage
	0	10	20	30
Control	5.27±0.02	5.36±0.02	5.37±0.02	5.33±0.01
F1	5.23±0.02	5.30±0.03	5.29±0.02	5.30±0.04
F2	5.21±0.03	5.33±0.01	5.30±0.06	5.29±0.02

Control, lean and fat cuts of pork in 70:30 ratio, salt 2.7% and a mixed starter culture of staphylococci and pediococci; F1, 75 mg/100 g of purified extract of phenols compounds added to ground meat dough; F2, 150 mg/100 g of purified extract of phenols compounds added to ground meat dough. Values are expressed as mean±standard deviation.