The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Table 2

Color of the surface and cross section of pork and poultry-pork kabanosy before and after the drying process.

(a)

Kabanosy

Surface color

Before drying process

After drying process

K1, 80%

K2, 70%

K3, 60%

Pork

Poultry-pork

(b)

Kabanosy

Cross section color

Before drying process

After drying process

K1, 80%

K2, 70%

K3, 60%

Pork

Poultry-pork

Average values for the same differentiator in rows marked with different letters differ significantly at .