Table 4. Effect of sodium type on total plate counts of salamis during ripening

		Days of ripening
		1	5	10	15	20	25	SEM
Total plate counts(Log CFU/g)	SD¹⁾	6.24^Ba	5.59^Ab	5.37^Ac	5.66^Bb	5.15^ABd	5.02^Ce	0.08
	RS	6.34^Aa	5.60^Ac	5.36^Ad	5.82^Ab	5.32^Ad	5.19^Be	0.09
	BS	6.35^Aa	5.67^Ab	5.31^Ac	5.77^Ab	5.24^ABc	5.37^AAc	0.11
	NP	6.14^Ca	5.20^Bb	5.23^Bb	5.25^Cb	5.06^Cc	4.88^Dd	0.07
	SEM	0.06	0.09	0.07	0.04	0.04	0.03

Each values are reported as means of three replicate experiments with three samples analyzed per replicate (n=9).
SD, sun-dried salt, 2.1%; RS, refined salt, 2.1%; BS, baked salt, 2.1%; NP, nitrate pickling salt, 2.1%.
Figures with different letters within a same column differ significantly (p<0.05).
Figures with different letters within a same row differ significantly (p<0.05).