Table 2. Effect of thyme and rosemary on the pH, TBARS, and residual nitrite content in sausages during storage

Item	Treatment¹⁾	Storage (wk)
Item	Treatment¹⁾	0	2	4	6
pH	C	6.45±0.01^Aa	6.29±0.02^Ab	6.10±0.02^Ac	5.86±0.01^Ad
	T1	6.26±0.02^Ba	6.08±0.01^Bb	5.89±0.02^Bc	5.82±0.01^BCd
	T2	6.26±0.02^Ba	6.09±0.00^Bb	5.87±0.01^Bc	5.84±0.01^Bd
	T3	6.21±0.01^Ca	6.08±0.01^Bb	5.77±0.01^Cd	5.83±0.01^Bc
	T4	6.20±0.01^Ca	6.03±0.00^Cb	5.77±0.02^Cd	5.81±0.01^Cc
TBARS (mg MA/100g)	C	0.21±0.01^b	0.31±0.02^a	0.31±0.01^Aa	0.29±0.02^a
	T1	0.22±0.04^b	0.28±0.01^a	0.28±0.01^Ca	0.27±0.01^a
	T2	0.21±0.01^b	0.30±0.01^a	0.29±0.02^BCa	0.30±0.02^a
	T3	0.22±0.02^b	0.29±0.01^a	0.29±0.00^Ca	0.27±0.01^a
	T4	0.22±0.02^c	0.29±0.01^b	0.31±0.01^ABa	0.27±0.01^b
Residual nitrite (ppm)	C	12.63±0.29^Aa	9.92±0.39^b	8.42±0.07^Ac	6.91±0.54^d
	T1	12.04±0.19^Ba	9.27±1.00^b	7.14±0.48^Bc	6.90±0.33^c
	T2	12.60±0.33^Aa	9.59±0.29^b	7.50±0.41^Bc	7.21±0.12^c
	T3	13.01±0.05^Aa	9.91±0.49^b	7.16±0.15^Bc	7.02±0.04^c
	T4	12.76±0.20^Aa	9.25±1.00^b	7.55±0.27^Bc	6.60±0.29^c