Investigation of Chemical and Processing Hurdle Impacts upon Microbial Control and Physicochemical Quality of Manufactured Pepperoni Products.

Notably, a highly significant interaction between salt and nitrite was observed (Pillai’s Trace = 0.72, F(2,43) = 54.8, p < 0.001, η 2 = 0.72), indicating that the combined influence of these factors was a dominant driver of early stage microbial dynamics.

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For textural properties, nitrite level (Pillai’s Trace = 0.25, F(7,82) = 4.0, p < 0.001, η 2 = 0.25) and heat treatment (Pillai’s Trace = 0.16, F(7,82) = 2.3, p = 0.040, η 2 = 0.16) were significantly associated with variation, while the effect of salt approached significance ( p = 0.060).

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Heat treatment showed a near-significant effect (Pillai’s Trace = 0.13, F(6,174) = 2.1, p = 0.060, η 2 = 0.07), suggesting a moderate contribution to compositional variation at this stage.

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