Table 1. The results of Duncan's multiple range test for the mean values of moisture, pH and colour values in the raw meat, after curing, after 2^nd drying and in the final product (p<0.05).

Properties	Production Stage				p
	Raw Material	End of curing	End of second drying	Pastırma
Moisture (%)	74.38±0.52a	66.88±1.11b	45.26±1.62c	38.88±1.78d	**
pH	5.53±0.05b	-	-	5.71±0.05a	**
L* values	35.77±2.59b	-	-	38.86±2.04a	**
a* values	26.05±4.69b	-	-	39.14±0.43a	**
b* values	9.26±2.67b	-	-	20.62±1.80a	**

^a-dAny means in the same column with the same letters are not significantly different at p<0.05, ±: Standard deviation, **p<0.01.