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 3

The influence of storage times on the colour parameters () of the model meat products (means ± standard deviation error).

	Treatment	Storage time (weeks)
		0	4	8
	C	61.60 ± 0.37^aB	62.55 ± 0.40^aC	61.28 ± 0.32^aA
	L	61.70 ± 0.41^aB	62.79 ± 0.31^bC	61.43 ± 0.30^abA
	LS	62.26 ± 0.33^bB	62.86 ± 0.43^bC	61.61 ± 0.37^bA
	C	10.73 ± 0.26^aA	11.30 ± 0.22^bB	10.74 ± 0.26^bA
	L	10.68 ± 0.25^aA	11.13 ± 0.22^aB	10.55 ± 0.19^aA
	LS	10.94 ± 0.17^bA	11.45 ± 0.18^cC	11.18 ± 0.23^cB
	C	4.85 ± 0.21^cA	5.01 ± 0.20^cAB	5.16 ± 0.37^cB
	L	4.24 ± 0.18^bA	4.35 ± 0.22^bA	4.34 ± 0.24^bA
	LS	4.01 ± 0.24^aA	4.02 ± 0.14^aA	4.03 ± 0.14^aA
	C	24.26 ± 0.78^cA	23.84 ± 0.74^cA	25.57 ± 1.90^cB
	L	21.60 ± 0.75^bAB	21.32 ± 0.71^bA	21.96 ± 0.90^bB
	LS	20.09 ± 0.98^aB	19.33 ± 0.62^aA	19.81 ± 0.54^aB
	C	11.78 ± 0.30^bA	12.36 ± 0.25^cB	11.92 ± 0.21^bA
	L	11.49 ± 0.27^aA	11.95 ± 0.27^aB	11.60 ± 0.24^aA
	LS	11.69 ± 0.22^bA	12.13 ± 0.19^bB	11.88 ± 0.24^bA
	C	—	—	0.78 ± 0.17
	L	—	—	0.69 ± 0.14
	LS	—	—	0.86 ± 0.12

^a–cMeans in the same columns with different superscript small letters differ significantly (). ^A–CMeans 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.