Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product

Table 2

The content of nitrosyl pigments and values of redox potential and pH of model meat products (means ± standard deviation error).

	Sample	Storage time (weeks)
		0	4	8
pH	C	6.25 ± 0.04^aA	6.23 ± 0.05^bA	6.25 ± 0.05^bA
	L	6.22 ± 0.05^aB	6.14 ± 0.06^aA	6.17 ± 0.03^aA
	LS	6.36 ± 0.07^bB	6.39 ± 0.05^cB	6.26 ± 0.05^bA
Redox (mV)	C	256.0 ± 2.1^aA	257.3 ± 2.4^aA	261.3 ± 2.9^bB
	L	263.1 ± 3.3^bA	265.3 ± 3.5^bA	263.0 ± 3.8^bA
	LS	263.3 ± 1.8^bB	263.8 ± 2.7^bB	257.5 ± 1.9^aA
Nitrosyl pigments (ppm)	C	40.5 ± 4.6^bA	41.7 ± 3.9^bA	37.9 ± 5.1^bA
	L	28.6 ± 1.9^aB	27.8 ± 2.7^aAB	24.9 ± 0.9^aA
	LS	36.5 ± 2.6^bAB	38.9 ± 4.2^bB	33.7 ± 2.4^bA

^a–cMeans in the same columns with different superscript small letters differ significantly (). ^A,BMeans in the same row with different superscript capital letters differ significantly (). C: control treatment, quantity added NaNO₂ 100 mg/kg; L: quantity added NaNO₂—15 mg/kg; LS: quantity added NaNO₂—15 mg/kg + S. carnosus ATCC 51365 in number 10⁷ cfu/g.