The Impact of Residual O₂, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Figure 4

redness values of all 9 series (except series OX4M) of salami after 3 and 6 days of illuminated display. Series OX4L and OX20L both contained 5% O₂ at the start of display. Bars show means with standard deviation.