## 3 Results and Discussion  
In total, 54 salami (3 batches/3 groups/6 salamis) of 500 g each were produced. Three samples from each salami were submitted to analytical determinations during the testing period. Table 1 shows the results of the physicochemical determinations and LAB enumeration performed on CTR and CTRFBO salamis during ripening and storage. No significant differences (p < 0.05) were detected among the two groups, therefore the discussion took into account the characteristics of the spreadable salami produced by the processor. The results highlight that the acidification process had taken place since the early stages of ripening, reaching the lowest value at day 10 (5.27). During the storage time the pH tended to show a slight increase reaching a final value (day 70) of 5.44, as reported elsewhere in different types of salami [39]. A reduction in \(\mathrm{a_{w}}\) values for salami occurred gradually and constantly throughout maturation and storage, from an initial value of 0.961 for the batter to a final value (day 70) of 0.931 (Table 1). The NaCl value, as expected, increased with ripening and storage time from an average value of 2.47% at day 0 to a final mean value (day 70) of 3.39% (Table 1). \begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline  & \multicolumn{6}{c}{**Production Process**} & \multicolumn{3}{c}{**Storage**} & **SEM** & \multicolumn{3}{c}{_P value_} \\ \cline{3-11}  & & & & & & & & & **S** & **Y** & **SkT** \\ \hline Days & 0 & 1 & 2 & 5 & 10 & 40 & 70 & & & & \\ \hline pH & CTRFBO & 5.82w & 5.76w & 5.51v & 5.35v & 5.27v & 5.39v & 5.44v & & & \\  & CTR & 5.82x & 5.74x & 5.39 vw & 5.30v & 5.28 wv & 5.43 vw & 5.00w & & & \\ \hline aw & CTRFBO & 0.961y & 0.961y & 0.959y & 0.949x & 0.948x & 0.938v & 0.931v & 0.001 & 0.454 & \textless{}0.001 & 0.420 \\  & CTR & 0.961y & 0.961y & 0.959y & 0.951x & 0.946x & 0.938w & 0.934v & & \\ \hline NaCl & CTRFBO & 2.47v & 2.84 vw & 2.95 wx & 3.09 ky & 3.23 xy & 3.23 xy & 3.39y & & \\  & CTR & 2.47v & 2.76w & 2.97 wx & 3.15 ay & 3.20y & 3.29 ay & 3.41y & & \\ \hline LAB (Log CFU/g) & CTRFBO & 4.06v & 6.56w & 7.80x & 8.97y & 8.94y & 8.57y & 7.92x & 0.103 & 0.857 & \textless{}0.001 & 0.995 \\  & CTR & 4.06v & 6.53w & 7.72x & 8.94x & 8.91x & 8.59y & 7.99x & & \\ \hline Different letters in the same row (v, w, x, y) indicate differences between mean values during sampling times (p \(\leq\) 0.05). No differences were registered within the same column for each parameter considered. CTR, produced by the food business operator and ripened/stored at the kittiuto Zoporellato Sperimentale dell’Untria e delle Marche “Togo Rosati”; CTRFBO, samples produced and ripened/stored by the manufacturer in order to compare the products submitted to challenge testing to the products that are routinely produced by the processor. SEM, standard error mean. & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Physicochemical and microbial characteristics of salami during ripening and storage of spreadable salami. Data represent the average values of three replicate samples for three batches. The physicochemical properties of the salami investigated in this study are in agreement with those obtained by other authors in similar products [23; 24; 40; 41], although a\({}_{\text{w}}\) values registered were higher than the threshold of 0.90 proposed for the microbial stability in order to prolong the shelf life of salami [19]. To evaluate the background microbiota, the lactic acid flora during the ripening and shelf life time was investigated (Table 1). The results of the behavior of LAB during ripening and storage showed no difference among batches. A significant growth (p \(<\) 0.05) of LAB was observed until the end of the manufacturing process with counts reaching 8.94 Log CFU/g at day 10 (LAB increase in 4 Log CFU/g from day 0). At the end of storage time (70 days) the LAB decreased to a value of 7.92 Log CFU/g (Table 1).