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Differences and consumer acceptability of matured salami produced from game species were evaluated. The pH of the salami differed (p<0.05) with springbok salami having the highest mean pH value. No differences (p>0.05) were observed among the species for a w , shear force, gumminess or cohesiveness. Microbiological counts of the game salami differed for coliform (p<0.05) but not for...