Table 5. Effect of different starter cultures on TPA values of dry fermented sausages during fermentation and ripening

Attributes	Days	Treatments¹⁾			SEM
Attributes	Days	COS	PE1	PE2	SEM
Hardness (kgf)	7 day of fermentation	1.23^B	1.12^B	1.39^B	0.18
	7 days of ripening	1.69^aB	1.11^bB	1.54^aB	0.17
	14 days of ripening	2.39^A	2.93^A	3.17^A	1.16
	SEM	0.25	0.83	0.81
Springiness	7 days of fermentation	0.92	0.88	0.93^B	0.04
	7 days of ripening	0.93	0.93	0.93^B	0.03
	14 days of ripening	0.94	0.95	0.97^A	0.03
	SEM	0.02	0.05	0.02
Cohesiveness	7 days of fermentation	0.32^A	0.35^A	0.33^A	0.06
	7 days of ripening	0.23^AB	0.24^B	0.26^B	0.05
	14 days of ripening	0.14^aB	0.13^aB	0.09^bC	0.34
	SEM	0.05	0.05	0.03
Chewiness (kgf)	7 days of fermentation	0.37	0.34	0.43	0.11
	7 days of ripening	0.32	0.25	0.37	0.09
	14 days of ripening	0.32	0.36	0.26	0.10
	SEM	0.08	0.12	0.09

Treatments are different strain of Pediococcus spp. used in the present study: COS, commercial starter culture; PE1, P. acidiliactici; PE2, P. pentosaceus, Starterkulturen Almi Rohschinken, used as control (n=3).
Means in a row with different superscripts are significantly different (p<0.05).
Means in a column with different superscripts are significantly different (p<0.05).
TPA, texture profile analysis.