Table 3
Effect of isoflavone on the pH and water activity (a_w) change in dry-cured pork sausage during the ripening period

	Storage period (days)	Treatments			SEM	P-value
	Storage period (days)	CON	SUL	ISO	SEM	Treatment	Storage
pH	0	6.00^{b A}	6.03^{ab A}	6.06^{a A}	0.012	*	***
	15	5.91^{NS B}	5.92^B	5.99^B	0.008	0.064
	30	6.17^{NS C}	6.16^C	6.10^C	0.038	0.369
	45	6.23^{b D}	6.26^{a D}	6.23^{b D}	0.027	0.23
a_w	0	0.97^{NS A}	0.97^A	0.99^A	0.001	0.123	***
	15	0.69^{b B}	0.72^{a B}	0.72^{a B}	0.009	0.096
	30	0.69^{b B}	0.71^{a B}	0.71^{a B}	0.005	*
	45	0.65^{c C}	0.68^{a C}	0.66^{b C}	0.002	***