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Evolution of pH and aw in spontaneously fermented sausages containing goat meat.
| pH | aw | ||||
|---|---|---|---|---|---|
| Time (days) | Formulation | A | B | A | B |
| 0 | 6.14 ± 0.07 A | 6.07 ± 0.07 A | 0.99 ± 0.01 C | 0.99 ± 0.01 C | |
| 3 | 5.36 ± 0.07 B | 5.52 ± 0.07 C | 0.91 ± 0.01 A | 0.94 ± 0.01 B | |
| 15 | 5.10 ± 0.07 D | 5.20 ± 0.07 E | 0.82 ± 0.01 D | 0.88 ± 0.01 E | |
Test: Duncan α = 0.05 for factor interactions. Mean values ± statistical error. Means with common letter are not significantly different (P ≤ 0.05). A: 80% goat meat; B: 40% goat/40% pork meat.
