The batches made with the meat mixt

The batches made with the meat mixture and additives without SSE were served as the negative control (Fig. 1).
To determine whether the SSE exerts its antioxidant and antimicrobial activities in fermented sausage, the common seasonings such as garlic and pepper etc. were not added because these spices may also possess some antioxidant and antimicrobial characteristics which may interfere and mask the real effect of the added SSE content in the product.