Table 4. Mean values (7-points scale) for sensory quality traits of fermented sausage evaluated at the end of ripening time (20 days)

Items	C (25°C)	LP*			CSC (25°C)	LP+CSC (25°C)

		20°C	25°C	30°C
Color	5.61 ± 0.17^{a 1)}	5.13 ± 0.21^ab	5.52 ± 0.11^ab	5.39 ± 0.17^ab	4.70 ± 0.13^c	5.06 ± 0.15^bc
Odor	4.82 ± 0.25^b	4.33 ± 0.14^bc	4.87 ± 0.10^ab	5.02 ± 0.19^a	2.33 ± 0.07^d	3.76 ± 0.20^c
Taste	4.25 ± 0.18^c	4.88 ± 0.20^b	5.33 ± 0.20^ab	5.59 ± 0.21^a	2.33 ± 0.11^d	3.82 ± 0.15^c
Acceptance	4.38 ± 0.22^b	4.77 ± 0.22^b	5.37 ± 0.19^a	5.48 ± 0.18^a	2.03 ± 0.06^d	3.72 ± 0.14^c