. 2016 Apr 22;30(1):85–93. doi: 10.5713/ajas.16.0023

Table 2.

Physicochemical characteristics of fermented venison sausage (mean values±standard error of the mean)

Items	Storage time (S, d)	Treatment (T)				Significance

		F1	F2	F3	F4	T	S	T×S
pH	0	4.54±0.04^b ^A	4.59±0.03^b ^A	4.56±0.02^b ^A	4.47±0.03^a ^A	^*	^*	^*
	30	4.62±0.03^a ^AB	4.69±0.04^a ^B	4.59±0.08^a ^AB	4.66±0.03^a ^B
	90	4.68±0.04^b ^B	4.66±0.02^b ^B	4.67±0.03^b ^B	4.61±0.02^a ^B
a_w	0	0.936±0.001^B	0.933±0.008^B	0.933±0.003^B	0.932±0.002^B	NS	^*	^**
	30	0.927±0.004^A	0.919±0.005^A	0.921±0.004^A	0.925±0.006^AB
	90	0.926±0.006^A	0.925±0.004^B	0.917±0.005^A	0.920±0.001^A
Heme iron (mg/kg)	0	23.92±0.28^a ^B	23.50±0.37^a ^B	23.78±1.65^a ^B	23.69±1.44^a ^B	^*	^*	^*
	30	21.35±2.23^a ^A	23.92±0.76^a ^B	23.33±0.81^a ^B	21.64±1.11^a ^B
	90	20.14±0.48^b ^A	19.03±1.02^ab ^A	21.52±0.35^c ^A	18.10±0.21^a ^A

T, treatment; S, storage time; T×S, treatment–storage time interaction; NS, not significant.

^a–c

Within the same storage time, means followed by the same lower case letters between the samples do not differ significantly.

^A–B

Means followed by the same capital letters between the same sample at different storage times do not differ significantly.

p≤0.05;

^**

p≤0.01.