Table 1. The results of Duncan's multiple range test for the mean values of moisture, pH and colour values in the raw meat, after curing, after 2^nd drying and in the final product (p<0.05)

Properties	Production Stage				p
Properties	Raw Material	End of curing	End of second drying	Pastırma	p
Moisture (%)	74.38±0.52^a	66.88±1.11^b	45.26±1.62^c	38.88±1.78^d	**
pH	5.53±0.05^b	-	-	5.71±0.05^a	**
L* values	35.77±2.59^b	-	-	38.86±2.04^a	**
a* values	26.05±4.69^b	-	-	39.14±0.43^a	**
b* values	9.26±2.67^b	-	-	20.62±1.80^a	**