Table 2. The effects of ripening and storage periods on the pH values of sausages*

GSF (%) Ripening Storage

0 d 7 d 14 d 20 d 40 d 80 d
0.00 5.72±0.018 A 5.01±0.138 B 4.65±0.018 D 4.88±0.092 BC 4.92±0.141 B 4.82±0.127 BC
0.75 5.77±0.117 A 5.04±0.050 B 4.64±0.078 C 4.94±0.000 B 4.99±0.103 B 4.86±0.004 B
1.50 5.88±0.046 A 5.04±0.007 B 4.63±0.046 D 4.97±0.057 B 5.02±0.042 B 4.87±0.018 C
3.00 5.84±0.057 A 5.01±0.074 B 4.60±0.078 D 4.95±0.014 B 4.97±0.007 B 4.80±0.053 C