Table 7.

Effects of meat species and ripening time on oxidation status of salami.

	Day	1	30	60	120
		M ± sE	M ± sE	M ± sE	M ± sE
TBARS *	SR	0.042 ± 0.001 X,A	0.037 ± 0.004 X,A,B	0.034 ± 0 X,B	0.300 ± 0 X,x,C
	S50	0.070 ± 0.002 Y,A	0.077 ± 0 Y,B	0.085 ± 0.002 Y,C	0.303 ± 0.001 X,y,D
	S75	0.102 ± 0.001 Z,A	0.140 ± 0 Z,B	0.160 ± 0 Z,C	0.264 ± 0 Y,D

* mg MDA/kg muscle. In each sampling day, three samples by type of salami were analyzed. Statistical analysis was performed comparing experimental groups at each sampling time and within each experimental group along the ripening period. All data were presented as the least square mean (M) ± standard error (sE). Different superscript uppercase letters indicate a significant difference at p < 0.01. Different superscript lowercase letters indicate a significant difference at p < 0.05. ^a–c Mean values in the same row (same batch in different weeks) with different letters presented significant differences. ^x–z Mean values in the same column (different samples on the same ripening time) with different letters presented significant differences.