Table 1. Effect of different curing salts on pH and water activity (A_w) of salamis during ripening

Variable		Days of ripening
Variable		0	20	40	SEM
pH	T1¹⁾	5.35^Aa	4.78^Ab	4.87^Ab	0.01
	T2	5.36^Aa	4.75^Bb	4.78^Bb	0.01
	T3	5.36^Aa	4.42^Db	4.43^Db	0.01
	T4	5.26^Ba	4.60^Cb	4.68^Cb	0.01
	SEM	0.01	0.01	0.01	0.01
A_W	T1¹⁾	0.99^A	0.85^b	0.84^b	0.01
	T2	0.98^A	0.83^b	0.84^b	0.01
	T3	0.98^A	0.83^b	0.84^b	0.01
	T4	0.98^A	0.87^b	0.86^b	0.01
	SEM	0.02	0.03	0.02

Standard error of the means (n=16).
T1, NaCl 1.9%; T2, NaCl 1.9%+NaNO₂ 0.01%; T3, KCl 1.9%+NaNO₂ 0.01%; T4, MgCl₂ 1.9%+NaNO₂ 0.01%.
Figures with different letters within a same row differ significantly (p<0.05).
Figures with different letters within a same column differ significantly (p<0.05).