Sample code pH*/No. of days
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).