Table 2.

Proportion of participants identifying each attribute of sliced cured loins with different storage durations.

Attribute	0 d	21 d	42 d	63 d	84 d	105 d	126 d	p
Aspect
Moisten	0.38	0.35	0.28	0.26	0.42	0.26	0.31	0.173
Dry	0.58	0.56	0.52	0.62	0.42	0.58	0.52	0.201
Bright	0.30	0.28	0.35	0.32	0.38	0.38	0.46	0.248
Cured	0.79	0.75	0.63	0.68	0.65	0.63	0.61	0.097
Dull	0.14	0.25	0.26	0.28	0.19	0.26	0.19	0.183
Aroma
Wine	0.53	0.52	0.506	0.59	0.61	0.63	0.53	0.585
Garlic	0.25	0.42	0.370	0.37	0.37	0.32	0.37	0.358
Fermented	0.03	0.05	0.074	0.07	0.11	0.07	0.07	0.519
Smoke	0.53 b	0.33 ab	0.40 ab	0.35 ab	0.27 a	0.35 ab	0.28 a	0.010
Cured	0.85 c	0.64 abc	0.70 bc	0.69 abc	0.49 ab	0.56 ab	0.46 a	0.000
Sour/vinegar	0.04	0.11	0.160	0.15	0.19	0.17	0.21	0.045 Ψ
Taste
Salty	0.53	0.59	0.617	0.53	0.52	0.59	0.54	0.791
Acid	0.06	0.11	0.20	0.120	0.20	0.20	0.22	0.047 Ψ

a, b, c Proportions followed by different letters represent differences (p < 0.05). ^Ψ Although the p-value is significant, the individual differences were not significant.