Table 3.

Spoilage (off-odour) scores (median value obtained from 5-6 panellists per sample) given to fresh lamb sausages stored refrigerated (2 °C) under a 20% CO₂ and 80% N₂ atmosphere for up to 35 days as a function of sausage treatment (n = 3; control sausages, CON, or sausages containing 30 ml/kg of a hop extract, HOP).

Treatment	Storage day
	0	7	14	21	28	35
CON	0	0	0.5	2	2	2
HOP	0	0	1	1.5	2.5	2.5

Spoilage off-odour scale: 0 = none, 1 = slight, 2 = considerable, 3 = extremely perceivable.