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. 2016 Dec 3;53(11):4093–4105. doi: 10.1007/s13197-016-2418-2

Table 1.

Physico-chemical parameters (mean ± standard error) in the biceps femoris muscle in Dalmatian smoked dry-cured ham from 9 different producers

	D1	D2	D3	D4	D5	D6	D7	D8	D9
Water (g/100 g)	43.3 ± 0.5^c	45.6 ± 0.5^b	44.8 ± 0.6^b	41.3 ± 0.3^c	46.3 ± 0.6^ab	40.0 ± 0.3^cd	46.1 ± 0.2^ab	48.2 ± 0.6^a	37.2 ± 0.2^d
Protein (g/100 g)	27.8 ± 0.2^e	27.5 ± 0.0^e	32.4 ± 0.1^cd	36.8 ± 0.1^b	32.9 ± 0.2^bcd	40.2 ± 0.5^a	27.9 ± 1.2^e	30.9 ± 0.4^de	35.2 ± 0.0^bc
Fat (g/100 g)	17.5 ± 0.5^a	15.2 ± 1.4^bc	12.5 ± 0.2^bcd	10.9 ± 0.2^cd	13.0 ± 0.1^bcd	11.6 ± 0.0^cd	14.1 ± 0.1^bcd	12.0 ± 0.1^cd	16.9 ± 0.4^ab
Ash (g/100 g)	7.2 ± 0.0^de	8.7 ± 0.1^bc	6.9 ± 0.3^de	10.0 ± 0.1^ab	6.8 ± 0.1^e	9.3 ± 0.1^abc	8.2 ± 0.0^cd	8.9 ± 0.1^abc	10.2 ± 0.2^a
NaCl (%)	7.5 ± 0.0	8.5 ± 0.2	7.6 ± 0.0	9.3 ± 0.4	7.5 ± 0.0	8.8 ± 0.2	8.2 ± 0.1	9.1 ± 0.1	9.8 ± 0.2
mg MDA/kg sample	0.4 ± 0.0^d	0.8 ± 0.0^e	0.3 ± 0.0^c	0.2 ± 0.0^a	0.4 ± 0.0^d	0.2 ± 0.0^b	0.7 ± 0.0^e	0.4 ± 0.0^d	0.8 ± 0.0^e
a_w	0.83 ± 0.0^ab	0.83 ± 0.0^ab	0.84 ± 0.0^a	0.85 ± 0.0^a	0.85 ± 0.0^a	0.83 ± 0.0^ab	0.85 ± 0.0^a	0.84 ± 0.0^a	0.78 ± 0.0^b

* Different letters (a–f) within a same row indicate statistical significant difference (P < 0.05)