Table 1.
Physical-chemical parameters of the studied pork and game fermented sausages.
| pH | Aw | NaCl (g/100g) | |||||
|---|---|---|---|---|---|---|---|
| Factory | Curing Period | Curing Period | Curing Period | ||||
| 30 Days | 60 Days | 30 Days | 60 Days | 30 Days | 60 Days | ||
| Pork meat | A | 5.81 c ± 0.01 | 5.56 b,c ± 0.00 | 0.910 b ± 0.00 | 0.895 c ± 0.01 * | 3.96 c ± 0.08 | 4.06 c,d ± 0.16 |
| B | 5.29 b ± 0.01 | 5.22 b ± 0.04 | 0.939 a ± 0.00 | 0.909 b ± 0.01 * | 2.78 a ± 0.00 | 3.10 b ± 0.00 * | |
| Deer meat | C | 5.26 b ± 0.01 | 5.14 a,b ± 0.01 | 0.873 c ± 0.00 | 0.857 d ± 0.00 * | 3.43 b ± 0.02 | 3.70 c ± 0.01 * |
| Wild boar meat | D | 5.27 b ± 0.07 | 5.12 a,b ± 0.20 | 0.870 c ± 0.00 | 0.846 d ± 0.00 * | 3.42 b ± 0.01 | 3.71 c ± 0.00 * |
| E | 5.18 a,b ± 0.01 | 5.02 a ± 0.02 | 0.957 a ± 0.00 | 0.834 d ± 0.03 * | 2.34 a ± 0.01 | 3.37 b ± 0.02 * | |
The different letters of the superscript indicate significant differences (p ≤ 0.05) between factories for the same physicochemical parameter. * Shows significant differences (p ≤ 0.05), based on the Student’s T-test, between samples at 30 and 60 days of curing time for the same factory.