Table 2. Physicochemical and microbiological properties of pork sausages as affected by celery powder particle sizes

	pH	L*	TPC	VRB	TBARS
Treatment	*	**	*	*	*
Storage	**	**	*	*	**
(Treatment×storage)	NS	NS	NS	NS	NS
Treatment¹⁾
Control	6.08^bc	78.2^a	3.06^a	2.44^a	0.40^a
Ref	6.12^a	75.6^b	2.21^d	1.21^d	0.24^c
T1	6.07^bc	69.6^cd	2.40^c	1.52^c	0.32^b
T2	6.05^c	67.7^d	2.48^c	1.46^c	0.33^b
T3	6.10^ab	65.3^e	2.70^b	1.71^b	0.28^bc
SEM	0.013	0.13	0.09	0.10	0.025
Storage
0 d	6.16^a	71.8^a	0.74^e	0.51^e	0.20^c
3 d	6.08^bc	71.9^a	1.76^d	0.57^e	0.25^bc
6 d	6.04^c	71.6^ab	2.41^c	0.85^d	0.30^b
9 d	6.06^bc	71.2^bc	2.94^b	1.82^c	0.38^a
12 d	6.09^b	71.3^bc	3.36^a	2.21^b	0.40^a
15 d	6.07^bc	71.0^c	3.45^a	2.81^a	0.45^a
SEM	0.014	0.15	0.06	0.08	0.027

Treatments: CTL (no nitrite), Ref (nitrite 150 ppm; BHT 100 ppm), T1 (celery powder 265 μm), T2 (celery powder 68 μm), T3 (celery powder 7 μm). T1, 265 μm, T2, 68 μm, T3, 7 μm.
Means with different superscripts in the same column (treatment) are different (p<0.05).
Means with different superscripts in the same column (storage day) are different (p<0.05).
p<0.05,
p<0.001.
TPC, total plate count (total bacteria); VRB, violet red bile (Enterobacteriaceae); TBARS, thiobarbituric acid reactive substances, NS, not significant.