Table 3. Effect of different curing salts on color values of salamis during ripening

Variable		Days of ripening
		0	20	40	SEM
L*	T11)	56.71a	46.68b	43.71b	0.05
	T2	53.69a	45.98b	44.14b	0.14
	T3	55.28a	44.06b	41.33b	0.14
	T4	53.04a	41.83b	40.84b	0.08
	SEM	0.02	0.13	0.16
a*	T11)	2.37Da	2.04Db	0.47Dc	0.01
	T2	6.35Ba	4.09Bb	2.75Bc	0.01
	T3	7.78Aa	5.78Ab	2.99Ac	0.01
	T4	4.59Ca	3.22Cb	1.40Cc	0.01
	SEM	0.01	0.01	0.01	0.01
b*	T11)	9.96Aa	5.57Ab	4.51Ac	0.01
	T2	8.27Ca	3.85Cb	1.41Cc	0.01
	T3	8.89Ba	4.94Bb	1.81Bc	0.01
	T4	7.59Da	3.18Db	1.27Dc	0.01
	SEM	0.02	0.01	0.01

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).