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. 2022 Mar 10;11(6):796. doi: 10.3390/foods11060796

Table 2.

Hedonic evaluation of cured loins. Results are presented as mean ± standard deviation.

Marinades Control Nitrite S. xylosus
Wine-based 6.27 ± 1.38 ab 5.81 ± 1.63 ab 5.93 ± 1.66 ab
Water-based 5.74 ± 1.63 b 6.39 ± 1.42 a 6.04 ± 1.71 ab

a, b Means followed by different letters are different (p < 0.05).