Fig. 1. Schematic representation of the experimental plan. Each condition was evaluated for microbiology, gas composition, pH determination, and lipid oxidation by using 12 different trays of sausages by point of storage. Microbiological analyses were performed on three different trays. Lipid oxidation was measured using 3 other different trays. pH and gas measure-ments were performed on the same 6 other trays.