Data analysis and Data presentation
A one way analysis of variance (ANOVA) was used to determine the effect of the three spices oil on the biological characteristics of chitosan film, to compare the number of microorganisms found in Mu Yor sausage when kept at a room temperature (25-27oC) and a refrigerate temperature (5-8oC), and to evaluate the acceptance of the consumer participants on Mu Yor sausage wrapped by a chitosan film. A Duncan’s multiple range test (DMRT) method will be used to determine the difference of the factors at a confidential level of 95% (p ≤ 0.05).