Six groups of emulsion-type sausages were included: control (no additives), GP1 (1% garlic powder), GP3 (3% garlic powder), AT100 (100 IU of α-tocopherol/kg of sausage), AT200 (200 IU of α-tocopherol/kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of α-tocopherol/kg of sausage).