Table 1. Changes in proximate compositions of vacuum packaged meat from pigs fed processed sulfur during aging (%)

(%)	Supplementation			Aging time (d)					p-value

	NP¹⁾	SP	SEM	0	3	7	14	21	SEM	Supplementation	Time	Interaction
Moisture	69.80	70.68	0.13	71.49^a	68.78^d	70.89^ab	70.46^bc	69.59^cd	0.21	0.075	<0.001	0.118
Crude protein	25.69	25.23	0.26	24.11^b	25.89^ab	25.83^ab	26.21^b	25.26^ab	0.43	0.240	0.014	0.287
Crude fat	2.82	2.69	0.33	2.89	2.77	3.48	2.03	2.59	0.53	0.054	0.155	0.726
Crude Ash	1.32	1.40	0.02	1.35^b	1.45^a	1.33^b	1.36^b	1.31^b	0.03	0.005	0.023	0.975