. 2017 Feb 28;37(1):18–28. doi: 10.5851/kosfa.2017.37.1.18

Table 2. The results of Duncan's multiple range test for the mean values of total fat, neutral lipid and phospholipid amounts in the phospholipid fraction in raw meat, after curing, after 2^nd drying and in the pastırma, and their percentages (p<0.05).

Fat or fractions	Amounts or ratio (%)	Production Stage				p
Fat or fractions	Amounts or ratio (%)	Raw Material	End of curing	End of second drying	Pastırma	p
Total Lipids	g/100g	1.37±0.23^b	1.10±0.27^b	1.48±0.34^ab	2.60±0.36^a	**
Neutral Lipid	g/100g	0.98±0.23^b	0.81±0.18^b	1.08±0.34^b	2.06±0.27^a	**
Neutral Lipid	%	70.77±5.07^b	75.03±3.03^ab	72.11±5.33^b	79.33±2.06^a	**
Phospholipid	g/100g	0.39±0.01^b	0.27±0.10^c	0.40±0.00^b	0.54±0.10^a	**
Phospholipid	%	29.23±5.07^a	25.22±3.03^ab	27.89±5.33^a	20.67±2.06^b	**

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

Table 2. The results of Duncan's multiple range test for the mean values of total fat, neutral lipid and phospholipid amounts in the phospholipid fraction in raw meat, after curing, after 2nd drying and in the pastırma, and their percentages (p<0.05).