. 2020 Jun 20;58(2):651–659. doi: 10.1007/s13197-020-04579-z

Table 2.

Physicochemical parameters and instrumental color (mean ± standard error; n = 6) of dry-cured hams with three coating treatments

	Coating treatment 1	Coating treatment 2	Noncoated control	p-value
Moisture (g/100 g)	49.59 ± 1.56^a	48.93 ± 1.12^a	44.37 ± 0.86^c	0.022
NaCl (%)	7.8 ± 0.46^a	8.2 ± 1.49^a	9.00 ± 0.65^a	0.176
POV (meq/kg)	5.52 ± 0.02^a	6.30 ± 0.02^a	9.46 ± 0.03^c	0.046
NaNO₂ (ppm)	0.36 ± 0.15^b	0.37 ± 0.13^b	0.47 ± 0.21^a	0.111
a_w	0.82 ± 0.01^a	0.82 ± 0.01^ab	0.81 ± 0.01^c	0.102
L*	33.20 ± 1.50^a	32.97 ± 1.88^a	31.02 ± 0.61^a	0.507
a*	8.15 ± 0.59^c	8.36 ± 0.50^a	8.15 ± 0.95^b	0.332
b*	8.99 ± 0.59^a	10.07 ± 0.76^ab	15.04 ± 0.30^b	0.021

^a,b,cWithin a row, means with different letters in the same row are significantly different (p < 0.05)