Table 4. Average and range of pH values for initial and finished salsa products
|
Batch |
Number of jars sampled |
Average initial pH of salsa |
Average pH of finished salsa product |
Range of pH values for finished salsa |
|
Control #1 |
6 |
4.3 |
3.9 |
3.8-3.9 |
|
Control #2 |
6 |
4.3 |
3.8 |
3.8-3.9 |
|
Control #3 |
6 |
4.3 |
3.9 |
3.8-3.9 |
|
Treatment #1 |
10 |
NA |
3.9 |
3.8-3.9 |
|
Treatment #2 |
10 |
4.3 |
3.9 |
3.8-3.9 |
|
Treatment #3 |
8 |
4.1 |
3.9 |
3.8-3.9 |