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|
Composition
|
Storage (days)
|
Treatment
|
SEM
|
P-value
|
|---|
|
CON
|
SUL
|
ISO
|
Treatment
|
Storage
|
|---|
|
Total aerobes
|
0
|
5.8NS B
|
5.8B
|
5.8B
|
0.044
|
**
|
***
|
|
15
|
7.3a A
|
7.2ab A
|
7.1b A
|
0.027
|
*
|
|
30
|
4.6NS C
|
4.7C
|
4.3C
|
0.179
|
0.33
|
|
45
|
4.7a C
|
4.7a C
|
4.3b C
|
0.179
|
0.97
|
|
Lactic acid bacteria
|
0
|
5.6NS B
|
5.3B
|
5.4B
|
0.018
|
**
|
***
|
|
15
|
5.8b A
|
5.9b A
|
6.0a A
|
0.104
|
**
|
|
30
|
4.7NS C
|
5.1C
|
4.6C
|
0.184
|
0.13
|
|
45
|
4.5NS C
|
4.5C
|
4.5C
|
0.097
|
0.75
|
|
E. coli 0157:H7
|
0
|
-
|
-
|
-
| | | |
|
15
|
-
|
-
|
-
| | | |
|
30
|
-
|
-
|
-
| | | |
|
45
|
-
|
-
|
-
| | | |
|
Staphylococcus aureus
|
0
|
-
|
-
|
-
| | | |
|
15
|
-
|
-
|
-
| | | |
|
30
|
-
|
-
|
-
| | | |
|
45
|
-
|
-
|
-
| | | |
|
Salmonella spp.
|
0
|
-
|
-
|
-
| | | |
|
15
|
-
|
-
|
-
| | | |
|
30
|
-
|
-
|
-
| | | |
|
45
|
-
|
-
|
-
| | | |
- 1) CON, Dry-cured sausage processed with 100% commercial diet fed pork; SUL, Dry-cured sausage processed with 0.3% sulfur fed pork; ISO, 0.25% isoflavone + dry-cured sausage processed with 0.3% sulfur fed pork. 2)NS; Not significant; a-c means within a row with different letters are significantly different, P < 0.05; A-D means within a column with different letters are significantly different, P < 0.05. *All values are mean ± standard deviation (n = 3).
- a,b means with different superscripts in the same row are significantly different (p < 0.05).
- Significance level of treatment is given by ***(P <0.001); **(P<0.01); *(P<0.05). *All values are mean ± standard deviation (n = 3).
