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. 2020 Oct 14;6(10):e05251. doi: 10.1016/j.heliyon.2020.e05251

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© 2020 The Author(s)

This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

PMC Copyright notice

Changes in CO₂ () and O₂ () concentrations in the modified atmosphere of fresh lamb sausages stored refrigerated (2 °C) under a 20% CO₂ and 80% N₂ atmosphere (initial conditions). 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). ∗: indicates the statistical difference in gas concentration between sausage type within a storage day (P < 0.05). abc: different superscripts for the storage day values indicate statistical difference (P < 0.05; Duncan's multiple range test).

Changes in CO₂ () and O₂ () concentrations in the modified atmosphere of fresh lamb sausages stored refrigerated (2 °C) under a 20% CO₂ and 80% N₂ atmosphere (initial conditions). 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). ∗: indicates the statistical difference in gas concentration between sausage type within a storage day (P < 0.05). abc: different superscripts for the storage day values indicate statistical difference (P < 0.05; Duncan's multiple range test).