## 3 Results
### pH, Water Activity, TBARS
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multirow{2}{*}{**Treatments**} & \multicolumn{4}{c}{**Day**} \\ \cline{3-6}  & & **0** & **7** & **14** & **21** \\ \hline \multirow{6}{*}{pH} & C & 5.98 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.02 & 5.64 \({}^{\text{\tiny{IB}}}\)\(\pm\) 0.01 & 5.50 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.03 & 5.04 \({}^{\text{\tiny{DA}}}\)\(\pm\) 0.04 \\ \cline{2-6}  & S & 6.04 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.02 & 5.56 \({}^{\text{\tiny{IB}}}\)\(\pm\) 0.03 & 5.44 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.02 & 4.97 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.02 \\ \cline{2-6}  & SAW & 5.99 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.01 & 5.40 \({}^{\text{\tiny{IB}}}\)\(\pm\) 0.01 & 5.19 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.02 & 4.74 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.01 \\ \cline{2-6}  & SAWA & 5.98 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.01 & 5.56 \({}^{\text{\tiny{IB}}}\)\(\pm\) 0.01 & 5.32 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.08 & 4.86 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.06 \\ \hline \multirow{6}{*}{a\({}_{w}\)} & C & 0.964 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.003 & 0.921 \({}^{\text{\tiny{IA}}}\)\(\pm\) 0.001 & 0.911 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.001 & 0.875 \({}^{\text{\tiny{DA}}}\)\(\pm\) 0.003 \\ \cline{2-6}  & S & 0.967 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.001 & 0.919 \({}^{\text{\tiny{IB}}}\)\(\pm\) 0.005 & 0.909 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.002 & 0.875 \({}^{\text{\tiny{DA}}}\)\(\pm\) 0.002 \\ \cline{2-6}  & SAW & 0.968 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.001 & 0.923 \({}^{\text{\tiny{IA}}}\)\(\pm\) 0.001 & 0.904 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.01 & 0.868 \({}^{\text{\tiny{DA}}}\)\(\pm\) 0.002 \\ \cline{2-6}  & SAWA & 0.967 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.001 & 0.918 \({}^{\text{\tiny{IB}}}\)\(\pm\) 0.01 & 0.899 \({}^{\text{\tiny{CA}}}\)\(\pm\) 0.003 & 0.867 \({}^{\text{\tiny{DB}}}\)\(\pm\) 0.002 \\ \hline \multirow{6}{*}{TBARS (mg kg\({}^{-1}\))} & C & 2.10 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.13 & 2.76 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.11 & 2.45 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.14 & 2.53 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.13 \\ \cline{2-6}  & S & 2.69 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.05 & 2.42 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.49 & 2.48 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.10 & 2.44 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.18 \\ \cline{1-1} \cline{2-6}  & SAW & 2.49 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.03 & 2.69 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.20 & 2.54 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.11 & 2.33 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.11 \\ \cline{1-1} \cline{2-6}  & SAWA & 1.47 \({}^{\text{\tiny{AA}}}\)\(\pm\) 0.06 & 1.13 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.29 & 1.29 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.06 & 1.34 \({}^{\text{\tiny{AB}}}\)\(\pm\) 0.10 \\ \hline \hline \end{tabular}   
\(\mathcal{C}\)—with curing mixture; S—with sea salt; SAW—with sea salt; liquid acid whey; SAWA—with sea salt, liquid acid whey and sodium ascorbate. Means marked with the same lowercase letters \({}^{\text{\tiny{SA}}}\)\({}^{\text{\tiny{SA}}}\)\({}^{\text{\tiny{SA}}}\) in the same column are not statistically different from each other (\(p\)\(\leq\) 0.05). Means marked with the same capital letter \({}^{\text{Content of Total and Non-Protein Nitrogen, Proteolysis Index, Total Content of Pigments and Heme Iron of Dry Fermented Sausages during Processing  
Total nitrogen and non-protein nitrogen content during dry-fermented sausage production increased significantly (\(p\leq 0.05\)), as shown in Table 3. In the case of total nitrogen, no significant differences between samples at the same process time were observed. In the case of non-protein nitrogen, a significant increase with processing time was noted for all samples. Moreover, the elimination of sodium nitrite and the addition of acid whey as well as acid whey in combination with sodium ascorbate did not have a significant effect on the discussed parameters. Proteolysis index (PI) was calculated as a ratio between NPN and TN contents; it shows intensity of proteolysis.