Table 6. Changes of expressive moisture and microbial counts of pork regular-fat sausages as affected by different drying methods and levels of grape tomato powder

Parameters	Treatments	Storage (day)
Parameters	Treatments	0	3	7	14	21	28
EM	CTL	21.14^aBC	21.42^aA	20.18^aB	20.61^aA	20.10^aA	19.50^aA
	REF	21.63^aB	19.60^bcAB	22.26^aA	19.69^bA	19.43^bcA	18.20^cAB
	F1	19.65^aCD	17.51^bBC	17.76^abD	19.01^abA	17.75^abA	17.68^abAB
	F2	23.58^aA	18.06^bBC	19.65^bBC	19.83^bA	18.03^bA	17.67^bAB
	O1	19.19^abD	16.89^bC	18.90^abCD	20.92^aA	19.00^abA	18.82^abAB
	O2	19.66^abCD	18.20^abBC	20.55^aB	20.31^abA	20.01^abA	17.28^bB
TPC	CTL	<2^fA	3.30^eA	3.83d^A	4.74^cA	5.08^bA	5.83^aA
	REF	<2^fA	2.95^eC	3.56^dBC	4.21^cB	4.53^bB	4.69^aC
	F1	<2^fA	3.24^eB	3.66^dB	4.26^cB	4.54^bB	4.79^aB
	F2	<2^fA	2.99^dC	3.46^cCD	4.05^bBC	4.32^bBC	4.69^aC
	O1	<2^dA	<2^dE	<2^dE	3.50^cD	3.95^bD	4.45^aD
	O2	<2^fA	2.58^eD	3.33^dD	3.94^cC	4.26^bD	4.52^aD

Mean with different superscripts in a same treatment are different (p<0.05).
Mean with different superscripts in the same storage day are different (p<0.05).
EM, expressive moisture; TPC, total bacterial counts (Log CFU/g).