Table 4.

Significance levels showed by experimental factors and their interactions for microbial changes and biogenic amine content of dry fermented sausages

Factor	Microbial changes		Biogenic amine content
	ΔLAB	ΔEnterobacteriaceae	HIS	TYR	PUT	CADA	Total
Type of meat (M)	**	**	**	**	**	**	**
Variant (V)	*	**	**	**	n.s.	**	**
M×V	**	**	**	**	**	**	*

LAB, lactic acid bacteria; HIS, histidine; TYR, tyrosine; PUT, putrescine; CADA, cadaverine.

^*Significance at level p<0.05;

^**Significance at level p<0.01;

n.s., not significant.