## 3 Results and Discussion
### Sensory Quality  
The sensory evaluation performed after eight weeks of storage showed significant statistical differences (\(p<0.05\)) in the model products colour tone. The most intense pink colour was observed in the SL treatment, which was similar to the instrumental measurement of the colour of the product (Figure 3).  
Figure 3: Sensory profile of experimental treatments after eight weeks of storage. C—control treatment with NaNO\({}_{2}\) in an amount of 100 mg/kg; M—treatment with NaNO\({}_{2}\) in an amount of 50 mg/kg; SL—treatment with NaNO\({}_{2}\) in an amount of 50 mg/kg and _L. fermentum_ S8 at about 10\({}^{7}\) cfu/g and _S. carnosus_ ATCC 51,365 at about 10\({}^{7}\) cfu/g; * Mean values of these attributes differ significantly (\(p<0.05\)).  
Significantly lower (\(p<0.05\)) values in the product colours were reported in the C and M treatments. In the SL treatment, panelists identified a metallic hint of low intensity. Nevertheless, it did not have an effect on the overall quality of the product (\(p>0.05\)). The highest average note for acid flavour was found in the SL treatment, but no statistically significant differences of this factor between variants was observed (\(p>0.05\)). It seems that the pH of the SL treatment observed in the tests performed with tools was not low enough to cause significant sensory variations. Similar observations were confirmed by [PERSON] et al. [54] in model cooked ham implanted with selected _Lactobacillus_ bacteria. The pH decreased by 0.2 to 0.4 units and did not have a significant influence on the products sensory acceptability. In the case of other sensory quality discriminants analyzed within this research, no differences were shown (\(p>0.05\)).  
In previous research, in which the _S. carnosus_ ATCC 51365 monoculture was used for meat curing with a lower NaNO\({}_{2}\) dose, no statistically significant differences in the product taste profile were found [15]. The research of other authors indicates that adding _Lactobacillus_ bacteria to meat or meat products may have an impact on sensory quality [23; 54; 55; 56]. The research of [PERSON] et al. [54] proved that cured cooked ham with _L. plantarum_ applied on the product surface was of an atypical (unacceptable) taste after 13 days of storage. Adding LAB to the tested sausages did not have a negative effect on colour and the overall look of the product. [PERSON] et al. [55] reported taste improvement and overall acceptance in sausages after heat treatment with the addition of _L. lactis and L. piscicola_ after two days of cold storage, whereas after 12 days of storage of sausage with LAB addition they obtained lower scores in the sensory tests compared to the control sample. [PERSON] et al. [56] reported higher scores in the sensory tests of cooked sausage with the addition of thermotolerant lactic acid bacteria isolated from commercial meat products than in the variant without bacteria. It is known that together with the increase of heteroferrantative LAB content apart from lactic acid, other organic acids are formed as well, i.e., acetic or propanoic acids [57]. In our experiment, the model product was in tin cans. It is possible that SL treatment acidity and the interaction of other products of bacteria metabolites which could be produced in raw meat batter with the canning material caused a metallic change in the SL treatment taste.