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. 2020 Sep 14;99(12):7147–7158. doi: 10.1016/j.psj.2020.08.058

Figure 2.

Figure 2

Summary of changes in the pH (A), water content (B), TBARS (C), and aerobic plate counts (D) in the sausages during storage at 4°C. Values are expressed as means ± SD; a, b, c indicate significant differences between different sausages at the same time (P < 0.05). Abbreviation: TBARS, thiobarbituric acid reactive substances.