Table 1. Effect of MAP varying in gas composition on pH and water activity a_w of dry fermented sausages during storage

Parameter	Days	Treatments¹⁾					SEM²⁾
Parameter	Days	Control	MAP1	MAP2	MAP3	MAP4	SEM²⁾
pH	1	6.01^aA	5.87^bA	5.81^cA	5.74^dA	5.62^eA	0.03
	15	5.83^aB	5.78^abB	5.76^bB	5.73^cB	5.58^dB	0.00
	30	5.75^aC	5.71^bC	5.69^bC	5.63^cC	5.56^dC	0.01
	45	5.61^aD	5.59^bD	5.56^cD	5.51^dD	5.40^eD	0.00
	SEM	0.03	0.00	0.01	0.01	0.00
a_w	1	0.73^bB	0.74^aA	0.74^aA	0.74^aA	0.73^bA	0.03
	15	0.73^B	0.73^B	0.74^A	0.74^A	0.73^A	0.00
	30	0.75^aA	0.73^bB	0.73^bB	0.72^cB	0.72^cB	0.01
	45	0.73^aB	0.72^bC	0.72^bC	0.71^cC	0.71^cC	0.00
	SEM	0.00	0.00	0.00	0.00	0.00

Treatments are control (vacuum packaging); MAP1, 25% CO₂/75% N₂; MAP2, 50% CO₂/50% N₂; MAP3, 70% CO₂/30% N₂; MAP4, 100% CO_2.
n=3.
Means with different letters within a column are significantly different (p<0.05).
Means with different letters within a row are significantly different (p<0.05).