Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Table 3

Color determination in dry sausages at the end of the ripening period.

System
SAS-1	40.67^a  ± 0.89^b	9.99 ± 0.66	5.86 ± 0.37
C-1	41.35 ± 0.57	9.10 ± 0.55	5.55 ± 0.53
SAS-2	39.04 ± 1.05	8.53 ± 1.08	5.38 ± 0.62
C-2	38.68 ± 2.36	8.36 ± 0.76	4.90 ± 0.27

Mean value.
^bStandard deviation.