Table 4. pH, saltiness, color values, microbial counts and cholesterol contents (mg/100 g) of fermented hams as affected by starter cultures and curing time

Curing	Batches1		Curing time (d)
	A	B	0	3	7
pH	5.52	5.56	5.56	5.56	5.50
Saltiness	1.70	1.68	0.22b	2.29a	2.56a
Lightness (L)	54.04	54.07	56.52a	52.72b	52.92b
Redness (a)	4.42	3.81	5.08a	3.67b	3.58b
Yellowness (b)	2.88	2.15	5.19a	1.19b	1.04b
TPCc	7.00	7.16	6.99	7.20	7.04
MRSd	6.82	6.96	6.79	6.99	6.90
VRBe	<2	<2	<2	<2	<2
Cholesterol	54.29	52.98	55.10	56.53	49.60