. 2021 Aug 4;12:704302. doi: 10.3389/fmicb.2021.704302

TABLE 1.

The color of the sausages during ripening period.

	Control		Sample
	X	SD	X	SD
L*
0d	59.78^aA	2.15	54.23^bA	1.78
5d	54.34^aB	1.73	50.45^aB	3.12
10d	53.33^aB	2.37	47.61^bBC	2.16
15d	48.42^aC	2.09	48.55^aBC	1.40
20d	47.27^aC	1.03	44.50^bC	1.14
a*
0d	12.34^aA	1.14	10.71^aA	0.67
5d	13.67^aA	0.83	9.89^bA	0.85
10d	7.63^aB	0.45	6.38^aB	0.83
15d	4.79^aC	1.15	5.18^aBC	0.48
20d	5.26^aC	0.84	4.87^aC	0.56
b*
0d	1.25^aD	0.31	0.44^bC	0.08
5d	3.49^aC	0.56	0.56^bBC	0.11
10d	4.12^aC	0.43	1.40^bB	0.67
15d	5.25^aB	0.21	3.16^bA	0.78
20d	6.22^aA	0.47	3.85^bA	0.32

The superscripted letters a b c represent significantly different (p < 0.05) in the same line, and A B C represent significantly different (p < 0.05) in the same column.