Table 3. Effect of thyme and rosemary on the color of sausages during storage

Item	Treatment¹⁾	Storage (wk)
Item	Treatment¹⁾	0	2	4	6
L*	C	81.34±0.39^AB	81.33±0.18^B	81.47±0.05^C	81.24±0.06^C
	T1	81.57±0.19^A	81.46±0.38^B	81.87±0.24^B	81.31±0.28^C
	T2	80.78±0.24^B	80.65±0.32^C	80.84±0.16^D	80.61±0.09^D
	T3	81.43±0.47^AB	81.53±0.38^B	81.91±0.13^B	81.60±0.04^B
	T4	82.01±0.44^A	82.21±0.15^A	82.34±0.13^A	82.00±0.19^A
a*	C	6.40±0.18^Ab	6.97±0.38^Aa	6.32±0.03^Ab	6.51±0.04^Ab
	T1	5.49±0.09^Cb	5.92±0.09^BCa	5.80±0.19^Ca	5.97±0.13^Ba
	T2	5.35±0.03^CDb	6.12±0.20^Ba	5.38±0.09^Db	5.45±0.16^Cb
	T3	6.16±0.18^Ba	5.50±0.10^CDb	6.01±0.05^Ba	6.03±0.02^Ba
	T4	5.13±0.09^D	5.01±0.56^D	5.27±0.07^D	5.12±0.02^D
b*	C	8.18±0.15^Ca	7.50±0.21^Db	8.31±0.06^Ca	8.25±0.07^Ca
	T1	8.81±0.08^ABa	8.52±0.03^BCb	8.69±0.10^Bab	8.76±0.17^Ba
	T2	8.81±0.07^ABb	8.32±0.10^Cc	9.13±0.12^Aa	9.13±0.17^Aa
	T3	8.70±0.28^B	8.90±0.13^AB	8.61±0.08^B	8.68±0.09^B
	T4	9.02±0.08^A	9.03±0.49^A	8.99±0.04^A	9.10±0.05^A
W*	C	56.79±0.79^Ab	58.83±0.58^Aa	56.54±0.15^Ab	56.49±0.23^Ab
	T1	55.14±0.38^B	55.89±0.32^B	55.81±0.26^BC	55.02±0.76^BC
	T2	54.34±0.06^Bb	55.68±0.53^Ba	53.45±0.52^Dc	53.22±0.55^Dc
	T3	55.32±1.32^B	54.83±0.77^B	56.09±0.34^AB	55.57±0.29^B
	T4	54.95±0.54^B	55.13±1.42^B	55.36±0.11^C	54.69±0.09^C