Table 5. Changes in salt concentration and water activity of sausages during ripening after clove ethanol extract spray

Ripening days	Salt con. (%)		Aw
	Control	Spray	Control	Spray
0	1.70±0.021)aA	1.29±0.02aB	0.914±0.000aA	0.914±0.000aA
35	2.64±0.06bA	2.61±0.02bA	0.851±0.006bA	0.829±0.006bB

All values are mean±SD (n=3). Different superscript letters (^a,b) in each column and (^A,B) in each row indicate significant differences by Duncan’s multiple range test (p<0.05).