were not added, and the smoking was also not applied because these spices and smoke may also possess some antioxidant and antimicrobial character- istics which may interfere and mask the real effect of the added shiitake content in the product. Five formulations of treatments of frankfurters; four with different shiitake powder levels (0, 0.4,
0.8 and 1.2%) and one with 100 ppm NaNO2 were prepared.