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

Table 3

Water activity () and TBARS indicator values in pork and poultry-pork kabanosy before and after the drying process; shear force value after drying process.

(a)

Kabanosy	Water activity				TBARS (mg MAD/kg of the product)
	Before drying process	After drying process			Before drying process	After drying process
		K1, 80%	K2, 70%	K3, 60%		K1, 80%	K2, 70%	K3, 60%
Pork
Poultry-pork

(b)

Kabanosy	Shear force ()
	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 .