Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk.

Korean J Food Sci Anim Resour · 2015 · PMC4682526 · PMID 26761834

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an increasing trendno p-value reported

For a given treatment, pH showed a decrease from day 0 to day 7 of ripening, however, it exhibited an increasing trend afterwards ( Table 1 ).

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a decreasing trendno p-value reported

Lightness (L*) values had an increasing trend while yellowness (b* values) had a decreasing trend with ripening time.

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