. 2023 May 1;43(3):454–470. doi: 10.5851/kosfa.2023.e9

Table 4. Change in pH, salinity, and water activity of dry-cured ham with various starters and temperatures during the aging period.

Traits	Treatment	Aging period (wk)				SEM¹⁾
Traits	Treatment	0	2	4	6	SEM¹⁾
pH	C20	5.73^d	6.06^Db	6.02^Fc	6.29^Da	0.04
	C25	5.73^d	5.83^Fc	5.92^Gb	6.01^Ha	0.04
	D20	5.73^b	6.45^Aa	6.49^Ba	6.47^Ca	0.10
	D25	5.73^c	6.14^Cb	6.18^Da	6.20^Fa	0.04
	S20	5.73^c	6.22^Bb	6.22^Db	6.72^Aa	0.07
	S25	5.73^d	5.89^Ec	6.05^Eb	6.11^Ga	0.03
	DS20	5.73^d	6.53^Ac	6.60^Ab	6.61^Ba	0.09
	DS25	5.73^c	5.85^Fb	6.22^Ca	6.22^Ea	0.02
SEM²⁾			0.04	0.03	0.04
Salinity (%)	C20	0.60^d	3.97^Bc	5.44^Bb	5.76^ABa	0.41
	C25	0.60^d	4.64^Ac	5.36^Cb	5.85^Aa	0.49
	D20	0.60^d	2.75^CDc	4.65^Db	5.11^Da	0.37
	D25	0.60^d	4.03^Ac	5.13^Bb	5.98^Aa	0.41
	S20	0.60^d	2.49^Dc	4.25^Eb	5.25^CDa	0.36
	S25	0.60^c	4.11^Bb	5.73^Ca	5.17^Da	0.40
	DS20	0.60^c	2.82^Cb	5.43^Ba	5.51^BCa	0.42
	DS25	0.60^d	4.75^Bc	5.05^Ab	5.94^Aa	0.53
SEM²⁾			0.13	0.08	0.06
Water activity (a_w)	C20	0.97^a	0.89^Cb	0.84^Cc	0.74^Cd	0.02
	C25	0.97^a	0.87^Eb	0.77^Gc	0.72^Dd	0.03
	D20	0.97^a	0.92^Bb	0.82^Dc	0.76^Bd	0.02
	D25	0.97^a	0.88^Db	0.81^Ec	0.78^Ad	0.02
	S20	0.97^a	0.92^Ab	0.84^Bc	0.78^Ad	0.02
	S25	0.97^a	0.86^Eb	0.79^Fc	0.71^Ed	0.03
	DS20	0.97^a	0.92^ABb	0.85^Ac	0.78^Ad	0.02
	DS25	0.97^a	0.89^CDb	0.78^Fc	0.75^Cd	0.03
SEM²⁾			0.01	0.01	0.01

¹⁾

SEM (n=40).

²⁾

SEM (n=80).

^A–H

Means in the same column with different letters are significantly different (p<0.05).

^a–d

Means in the same row with different letters are significantly different (p<0.05).

C20, commercial starter dry-aged at 20°C; C25, commercial starter dry-aged at 25°C; D20, D. hansenii SMFM2021-D1+P. nalgiovense SMFM2021-S6 dry-aged at 20°C; D25, D. hansenii SMFM2021-D1+P. nalgiovense SMFM2021-S6 dry-aged at 25°C; S20, D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 20°C; S25, D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 25°C; DS20, D. hansenii SMFM2021-D1+D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 20°C; DS25, D. hansenii SMFM2021-D1+D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 25°C.