Table 1. Effect of different curing salts on pH and water activity (A_w) of salamis during ripening.

Variable		Days of ripening
		0	20	40	SEM
pH	T11)	5.35Aa	4.78Ab	4.87Ab	0.01
	T2	5.36Aa	4.75Bb	4.78Bb	0.01
	T3	5.36Aa	4.42Db	4.43Db	0.01
	T4	5.26Ba	4.60Cb	4.68Cb	0.01
	SEM	0.01	0.01	0.01	0.01
AW	T11)	0.99A	0.85b	0.84b	0.01
	T2	0.98A	0.83b	0.84b	0.01
	T3	0.98A	0.83b	0.84b	0.01
	T4	0.98A	0.87b	0.86b	0.01
	SEM	0.02	0.03	0.02

Standard error of the means (n=16).

¹⁾T1, NaCl 1.9%; T2, NaCl 1.9%+NaNO₂ 0.01%; T3, KCl 1.9%+NaNO₂ 0.01%; T4, MgCl₂ 1.9%+NaNO₂ 0.01%.

^a–bFigures with different letters within a same row differ significantly (p<0.05).

^A–DFigures with different letters within a same column differ significantly (p<0.05).