Table 2.
pH and water activity values of beef and fallow deer fermented sausages during processing (n = 3; mean ± SE)
| Day 0 | Day 10 | Day 20 | ||||
|---|---|---|---|---|---|---|
| Beef | Fallow deer | Beef | Fallow deer | Beef | Fallow deer | |
| pH | ||||||
| C | 5.64Ab ± 0.02 | 5.79Ba ± 0.01 | 5.04Ad ± 0.03 | 4.30ABf ± 0.02 | 5.25Ac ± 0.03 | 4.81ABe ± 0.05 |
| S | 5.63Ab ± 0.01 | 5.88Aa ± 0.04 | 4.94Bd ± 0.03 | 4.25Be ± 0.02 | 5.12Bc ± 0.02 | 4.90Ad ± 0.02 |
| SAW | 5.63Ab ± 0.01 | 5.80ABa ± 0.01 | 4.96ABc ± 0.03 | 4.34Ae ± 0.01 | 5.04Bc ± 0.00 | 4.85ABd ± 0.01 |
| SAW2 | 5.56Ab ± 0.05 | 5.75BCa ± 0.02 | 5.01ABd ± 0.02 | 4.31ABf ± 0.03 | 5.21Ac ± 0.02 | 4.79Be ± 0.01 |
| SAW4 | 5.56Ab ± 0.00 | 5.69Ca ± 0.02 | 5.00ABd ± 0.02 | 4.32ABf ± 0.02 | 5.21Ac ± 0.00 | 4.82ABe ± 0.02 |
| Water activity (aw) | ||||||
| C | 0.951Ab ± 0.001 | 0.977Aa ± 0.001 | 0.935Ac ± 0.001 | 0.938Ac ± 0.001 | 0.900Ae ± 0.002 | 0.914Ad ± 0.003 |
| S | 0.948Ab ± 0.003 | 0.979Aa ± 0.000 | 0.935Ac ± 0.002 | 0.941Abc ± 0.001 | 0.886Be ± 0.008 | 0.914Ad ± 0.002 |
| SAW | 0.950Aa ± 0.001 | 0.950Ba ± 0.009 | 0.935Ab ± 0.003 | 0.942Aab ± 0.001 | 0.883Bd ± 0.002 | 0.917Ac ± 0.002 |
| SAW2 | 0.949Aa ± 0.003 | 0.951Ba ± 0.002 | 0.937Ab ± 0.003 | 0.938Ab ± 0.002 | 0.892ABd ± 0.001 | 0.910Ac ± 0.003 |
| SAW4 | 0.949Aa ± 0.001 | 0.952Ba ± 0.001 | 0.937Ab ± 0.003 | 0.937Ab ± 0.001 | 0.887Bd ± 0.005 | 0.909Ac ± 0.006 |
C sample with curing mixture, S sample with sea salt, SAW sample with sea salt and acid whey, SAW2 sample with sea salt and double portion of acid whey, SAW4 sample with sea salt and quadruple portion of acid whey
A–CMeans followed by the same letters in column are not significantly different at P ≤ 0.05
a–cMeans followed by the same letters in row are not significantly different at P ≤ 0.05