## 3 Results
### The Results of Instrumental Color Measurement and Nitrosylmyoglobin Content
No differences in L  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multirow{2}{*}{**Treatment**} & \multicolumn{4}{c}{**Processing Day**} \\ \cline{3-6}  & & **Day 1** & **Day 10** & **Day 20** & **Day 30** \\ \hline \multirow{6}{*}{L\({}^{\star}\) color parameter} & SK & \(49.24\pm 1.73\)\({}^{\rm\,aB}\) & \(45.58\pm 1.88\)\({}^{\rm\,aB}\) & \(37.44\pm 1.56\)\({}^{\rm\,aA}\) & \(35.61\pm 3.87\)\({}^{\rm\,aA}\) \\ \cline{2-6}  & SCH1 & \(47.43\pm 1.53\)\({}^{\rm\,aAB}\) & \(51.99\pm 2.22\)\({}^{\rm\,bB}\) & \(43.41\pm 1.29\)\({}^{\rm\,abA}\) & \(43.08\pm 4.72\)\({}^{\rm\,bA}\) \\ \cline{2-6}  & SCH2 & \(47.95\pm 2.34\)\({}^{\rm\,aB}\) & \(51.74\pm 0.88\)\({}^{\rm\,bB}\) & \(48.31\pm 2.64\)\({}^{\rm\,bA}\) & \(43.01\pm 3.26\)\({}^{\rm\,bA}\) \\ \cline{2-6}  & SBC1 & \(45.17\pm 1.87\)\({}^{\rm\,aB}\) & \(48.27\pm 2.69\)\({}^{\rm\,abB}\) & \(42.96\pm 3.41\)\({}^{\rm\,abB}\) & \(35.76\pm 1.74\)\({}^{\rm\,aA}\) \\ \cline{2-6}  & SBC2 & \(44.61\pm 1.80\)\({}^{\rm\,aB}\) & \(48.32\pm 1.16\)\({}^{\rm\,abB}\) & \(42.40\pm 6.51\)\({}^{\rm\,abB}\) & \(37.07\pm 3.59\)\({}^{\rm\,abA}\) \\ \hline \multirow{6}{*}{a\({}^{\star}\) color parameter} & SK & \(7.78\pm 1.05\)\({}^{\rm\,abA}\) & \(9.34\pm 0.84\)\({}^{\rm\,bA}\) & \(9.32\pm 2.75\)\({}^{\rm\,bA}\) & \(8.03\pm 1.55\)\({}^{\rm\,bA}\) \\ \cline{2-6}  & SCH1 & \(8.08\pm 0.80\)\({}^{\rm\,bA}\) & \(9.85\pm 1.11\)\({}^{\rm\,bA}\) & \(9.97\pm 0.57\)\({}^{\rm\,bA}\) & \(9.06\pm 1.16\)\({}^{\rm\,bA}\) \\ \cline{2-6}  & SCH2 & \(9.08\pm 1.35\)\({}^{\rm\,bA}\) & \(10.09\pm 0.75\)\({}^{\rm\,bA}\) & \(7.73\pm 0.54\)\({}^{\rm\,bA}\) & \(8.18\pm 0.61\)\({}^{\rm\,bA}\) \\ \cline{2-6}  & SBC1 & \(5.85\pm 0.96\)\({}^{\rm\,aA}\) & \(7.69\pm 0.80\)\({}^{\rm\,abA}\) & \(5.73\pm 0.81\)\({}^{\rm\,abA}\) & \(6.61\pm 1.17\)\({}^{\rm\,abA}\) \\ \cline{2-6}  & SBC2 & \(5.55\pm 0.69\)\({}^{\rm\,aA}\) & \(6.47\pm 0.10\)\({}^{\rm\,aA}\) & \(4.42\pm 0.40\)\({}^{\rm\,aA}\) & \(4.45\pm 1.02\)\({}^{\rm\,aA}\) \\ \hline \multirow{6}{*}{b\({}^{\star}\) color parameter} & SK & \(9.27\pm 0.43\)\({}^{\rm\,aBC}\) & \(6.98\pm 0.55\)\({}^{\rm\,abB}\) & \(6.77\pm 1.14\)\({}^{\rm\,bB}\) & \(5.01\pm 0.84\)\({}^{\rm\,abA}\) \\ \cline{2-6}  & SCH1 & \(10.13\pm 0.78\)\({}^{\rm\,bC}\) & \(8.08\pm 0.60\)\({}^{\rm\,bCB}\) & \(7.00\pm 1.53\)\({}^{\rm\,bAB}\) & \(5.48\pm 1.07\)\({}^{\rm\,bA}\) \\ \cline{2-6}  & SCH2 & \(10.64\pm 0.46\)\({}^{\rm\,bC}\) & \(9.07\pm 0.46\)\({}^{\rm\,cB}\) & \(5.90\pm 0.60\)\({}^{\rm\,bA}\) & \(6.05\pm 1.32\)\({}^{\rm\,bA}\) \\ \cline{2-6}  & SBC1 & \(7.95\pm 0.75\)\({}^{\rm\,aC}\) & \(6.38\pm 0.74\)\({}^{\rm\,aB}\) & \(3.70\pm 0.31\)\({}^{\rm\,aA}\) & \(4.29\pm 0.91\)\({}^{\rm\,aA}\) \\ \cline{2-6}  & SBC2 & \(7.55\pm 0.51\)\({}^{\rm\,aC}\) & \(6.22\pm 0.77\)\({}^{\rm\,aB}\) & \(3.46\pm 0.20\)\({}^{\rm\,aA}\) & \(3.91\pm 1.07\)\({}^{\rm\,aA}\) \\ \hline \multirow{6}{*}{\(\Delta\)E} & SK & \(3.14\pm 1.12\)\({}^{\rm\,a}\) & \(7.30\pm 2.35\)\({}^{\rm\,a}\) & \(6.91\pm 2.07\)\({}^{\rm\,a}\) & \(9.85\pm 2.13\)\({}^{\rm\,b}\) \\ \cline{2-6}  & SCH2 & \(3.68\pm 1.70\)\({}^{\rm\,a}\) & \(6.66\pm 2.17\)\({}^{\rm\,a}\) & \(11.37\pm 2.64\)\({}^{\rm\,a}\) & \(7.79\pm 4.44\)\({}^{\rm\,ab}\) \\ \cline{2-6}  & SBC1 & \(5.21\pm 2.26\)\({}^{\rm\,a}\) & \(4.35\pm 2.03\)\({}^{\rm\,a}\) & \(8.30\pm 2.46\)\({}^{\rm\,a}\) & \(4.67\pm 1.73\)\({}^{\rm\,a}\) \\ \cline{2-6}  & SBC2 & \(5.75\pm 1.14\)\({}^{\rm\,a}\) & \(4.69\pm 1.63\)\({}^{\rm\,a}\) & \(10.63\pm 2.24\)\({}^{\rm\,a}\) & \(5.54\pm 2.63\)\({}^{\rm\,ab}\) \\ \hline \multirow{6}{*}{Nitrosylmyoglobin (mg kg\({}^{-1}\))} & SK & \(11.74\pm 3.56\)\({}^{\rm\,aA}\) & \(13.97\pm 0.85\)\({}^{\rm\,aA}\) & \(25.81\pm 3.97\)\({}^{\rm\,aB}\) & \(28.56\pm 5.04\)\({}^{\rm\,aB}\) \\ \cline{2-6}  & SCH1 & \(14.93\pm 2.20\)\({}^{\rm\,a}\) & \(38.47\pm 0.54\)\({}^{\rm\,bB}\) & \(48.57\pm 2.54\)\({}^{\rmwere observed among the different samples during the first day of the ripening process, for which values ranged from 44.61 to 49.24. However, on the rest of the days, SCH sausages had higher values than SBC sausages.