Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.

Abstract The objective of this study was to assess the effect of sage, at levels of 0.05%, 0.1% and 0.15% (w/w), on the oxidative stability of Chinese-style sausage stored at 4 °C for 21 days. The results showed that inclusion of sage in sausages resulted in lower L* values ( P P P P P