Table 1. Changes in pH value and color characteristics of irradiated/low-salt sausage during refrigerated storage

Storage (d)	Control (1.5% NaCl)	Low-salt sausages¹⁾ (0.75% NaCl)				SEM²⁾

		L-control	γ-ray	E-beam	X-ray
pH
0	6.25^a	6.27	6.29	6.32	6.30	0.013
7	6.32^ab	6.34	6.34	6.34	6.34	0.012
14	6.32^ab	6.29	6.29	6.30	6.30	0.015
21	6.31^ab	6.26	6.26	6.29	6.30	0.012
28	6.36^b	6.32	6.29	6.30	6.30	0.013
SEM	0.014	0.014	0.013	0.012	0.012
CIE L*-value (lightness)
0	75.45^Bc	73.59^Ab	73.78^Abc	73.74^Abc	73.39^Ab	0.371
7	75.50^Bc	74.12^Ab	74.28^Ac	74.18^Ac	74.13^Ab	0.266
14	74.43^Cb	73.63^ABb	73.81^ABbc	73.28^Ab	74.19^BCb	0.203
21	75.34^Bc	73.83^Ab	73.27^Ab	73.58^Abc	73.88^Ab	0.357
28	72.88^Ba	71.82^ABa	71.49^Aa	72.14^ABa	71.38^Aa	0.270
SEM	0.499	0.407	0.487	0.344	0.523
CIE a*-value (redness)
0	7.95^A	9.35^Cb	9.04^BCb	8.98^Bab	9.32^BCc	0.255
7	7.56^A	8.81^Ba	8.48^Ba	8.72^Ba	8.96^Bbc	0.249
14	7.79^A	9.15^Cab	8.80^Cab	8.87^Cab	8.42^Ba	0.236
21	8.12^A	8.90^Bab	8.95^Bb	9.09^Bb	9.19^Bc	0.189
28	8.10^A	9.25^Dab	8.98^Cb	8.69^Ba	8.75^Bab	0.190
SEM	0.106	0.102	0.100	0.076	0.160
CIE b*-values (yellowness)
0	12.60^ABab	12.97^B	12.53^ABa	12.33^Aa	12.40^Aa	0.112
7	12.75^ab	13.19	12.84^a	12.98^bc	12.88^b	0.076
14	13.41^bc	13.05	12.81^a	13.20^bc	13.25^b	0.101
21	13.27^Bc	13.24^B	12.91^Aab	12.74^Aab	12.82^Ab	0.109
28	13.42^c	13.45	13.38^b	13.37^c	13.25^b	0.035
SEM	0.172	0.084	0.138	0.183	0.158