Table 1

Sample code	*pH/No. of days**
Sample code	0 day	15 days	30 days	45 days	60 days	75 days
FC	5. 15 ± 0.34	5.05 ± 0.31	4.96 ± 0.37	4.91 ± 0.35	4.86 ± 0.34	4.80 ± 0.31
FH₁₀K₅	5.12 ± 0.37	5.08 ± 0.32	4.98 ± 0.35	4.88 ± 0.33	4.82 ± 0.37	4.78 ± 0.28
FH₁₀L₅	5.10 ± 0.36	5.04 ± 0.35	4.95 ± 0.38	4.86 ± 0.39	4.81 ± 0.37	4.76 ± 0.29
FH₁₅K₅	5.15 ± 0.34	5.10 ± 0.34	4.93 ± 0.35	4.88 ± 0.34	4.80 ± 0.34	4.75 ± 0.27
FH₁₅L₅	5.14 ± 0.37	5.07 ± 0.32	4.95 ± 0.36	4.89 ± 0.35	4.83 ± 0.35	4.77 ± 0.37
FH₂₀L₅	5.16 ± 0.35	5.10 ± 0.34	4.92 ± 0.34	4.87 ± 0.39	4.81 ± 0.32	4.76 ± 0.34

Fc → Sample of fermented sausage, controlled
H₁₀, H₁₅, H₂₀ – 10, 15, 20 % heart respectively, K₅ - 5% Kidney, L₅ – 5% Lever
*Values are means of six replicate ± SD

Table 1: Evaluation of pH* of buffalo meat fermented sausage, incorporated with different levels of offals during refrigerated storage (4°C).