Table 4. Effect of thyme and rosemary on the aw, TPC, and lactic acid bacteria count in sausages during storage
| Item | Treatment1) | Storage (weeks)
|
| 0 | 2 | 4 | 6 |
| aw | C | 0.92±0.02 | 0.90±0.00 | 0.91±0.01 | 0.90±0.01 |
| T1 | 0.92±0.01 | 0.90±0.00 | 0.91±0.00 | 0.90±0.00 |
| T2 | 0.91±0.00 | 0.91±0.00 | 0.91±0.00 | 0.91±0.01 |
| T3 | 0.91±0.01 | 0.90±0.01 | 0.92±0.01 | 0.91±0.00 |
| T4 | 0.91±0.01 | 0.91±0.01 | 0.92±0.00 | 0.91±0.01 |
| TPC | C | 0.00±0.00 | 0.45±0.21 | 0.50±0.71 | 0.97±0.39A |
| T1 | 0.00±0.00 | 0.38±0.04 | 0.24±0.34 | 0.54±0.08B |
| T2 | 0.00±0.00 | 0.15±0.21 | 0.48±0.00 | 0.24±0.34BC |
| T3 | 0.00±0.00 | 0.26±0.11 | 0.10±0.00 | 0.00±0.00C |
| T4 | 0.00±0.00 | 0.54±0.34 | 0.63±0.46 | 0.00±0.00C |
| Lactic acid bacteria | C | 0.00±0.00 | 0.00±0.00 | 0.60±0.61 | 0.85±0.21A |
| T1 | 0.00±0.00 | 0.15±0.21 | 0.24±0.34 | 0.83±0.11Aa |
| T2 | 0.17±0.18 | 0.00±0.00 | 0.24±0.34 | 0.00±0.00B |
| T3 | 0.00±0.00 | 0.00±0.00 | 0.00±0.00 | 0.00±0.00B |
| T4 | 0.00±0.00 | 0.00±0.00 | 0.00±0.00 | 0.00±0.00B |