Table 3

	MAL	SAL	SL
Cnt-MA	1.91±0.53 ^b	>3	1.91±0.53^b
L-MA	>17	15.07±0.48	15.07±0.48^d
FP-MA	5.31±1.21 ^a	>7	5.31±1.21^a
BN-MA	4.99±0.66 ^a	>6	4.99±0.66^a
L-FP-MA	13.75±0.69 ^c	>15	13.75±0.69^c
L-BN-MA	18.32±0.58 ^d	>20	18.32±0.58^e

Data in column with different letters are significantly different (P<0.05). Values are means ± Standard error for n=2.

Table 3: Shelf life (SL) of sausage samples evaluated as the lowest value between the microbial acceptability limit (MAL) and the sensorial acceptability limit (SAL).