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

Table 3. The results of Duncan's multiple range test for the mean values of saturated fatty acid compositions in raw meat, after curing, after 2^nd drying and in the pastırma (p<0.05) (%).

Fatty acids	Raw Material	End of curing	End of second drying	Pastırma	p
Myristic (14:0)	0.93±0.20	1.51±0.88	1.44±0.55	1.01±0.61	NS
Pentadecanoic (15:0)	0.62±0.05	0.61±0.03	0.54±0.05	0.57±0.09	NS
Palmitic (16:0)	20.16±0.50	20.67±0.39	20.62±1.09	20.27±0.21	NS
Margaric (17:0)	0.96±0.08	1.05±0.08	1.00±0.05	0.97±0.02	NS
Stearic (18:0)	11.54±0.17	12.17±0.82	12.12±0.48	11.65±0.36	NS
Arachidonic (20:0)	0.080.03	0.08±0.01	0.07±0.00	0.09±0.03	NS
ΣSFA	34.27±0.47^c	36.09±0.41^a	35.82±1.15^ab	34.56±0.44^bc	*

^a-eAny means in the same column with the same letters are not significantly different at p<0.05, ±: Standard deviation, *p<0.05. NS: Not significant (p>0.05).

Table 3. The results of Duncan's multiple range test for the mean values of saturated fatty acid compositions in raw meat, after curing, after 2nd drying and in the pastırma (p<0.05) (%).

Table 3. The results of Duncan's multiple range test for the mean values of saturated fatty acid compositions in raw meat, after curing, after 2^nd drying and in the pastırma (p<0.05) (%).