Table 6. Changes in pH of sausages during ripening

Ripening days	Control	Spray treatment
0	5.59±0.20^1)a	5.59±0.20^a
1	5.55±0.04^a	5.53±0.13^a
2	5.10±0.04^b	5.08±0.03^b
3	4.97±0.05^b	4.97±0.01^bc
7	4.91±0.01^bc	4.90±0.05^bc
14	4.86±0.06^bc	4.87±0.06^bc
21	4.87±0.02^bc	4.86±0.02^bc
28	4.87±0.10^bc	4.85±0.12^bc
35	4.60±0.48^c	4.75±0.23^c

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