Table 1.
Effects of calcium salt types, concentrations, and processing treatments on the pH values during the processing of beef sausages.
| Calcium Salts | Processing | Salt Concentrations (%) | SE e | p-Value | |||
|---|---|---|---|---|---|---|---|
| 0 | 0.2 | 0.4 | 0.7 | ||||
| CaCl2 | Ground beef | 5.63 aly | 5.63 alx | 5.63 alx | 5.63 alx | 0.01 | <0.001 |
| Chopped batter | 5.55 alz | 5.50 bmz | 5.49 bmy | 5.41 cmy | |||
| Cooked sausage | 5.83 alx | 5.56 bmy | 5.46 cmz | 5.31 dmz | |||
| CaLac | Ground beef | 5.63 aly | 5.63 aly | 5.63 aly | 5.63 alx | ||
| Chopped batter | 5.55 alz | 5.52 blz | 5.51 blz | 5.50 clz | |||
| Cooked sausage | 5.83 alx | 5.83 alx | 5.69 blx | 5.54 cly | |||
a–d Means within the same calcium salt type and processing treatment with different letters differ at p < 0.05. l,m Means within the same calcium salt concentration and processing treatment with different letters differ at p < 0.05. x–z Means within the same calcium salt concentration and calcium salt type with different letters differ at p < 0.05. e SE: Standard error.