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Changes in total viable bacterial counts (
) and pH (
) in fresh lamb sausages stored refrigerated (2 °C) under a 20% CO2 and 80% N2 atmosphere. Dotted lines, control sausages (CON); dashed lines, sausages containing 30 ml/kg of a hop extract (HOP). Vertical bars represent the standard deviation from the mean of each treatment (n = 3). a–d: different superscripts on the storage day values indicate statistical difference (P < 0.05; Duncan's multiple range test).
