Table 3. The results of Duncan's multiple range test for the mean values of saturated fatty acid compositions in raw meat, after curing, after 2nd drying and in the pastırma (p<0.05) (%)
| Fatty acids | Raw Material | End of curing | End of second drying | Pastırma | p |
| Myristic (14:0) | 0.93±0.20 | 1.51±0.88 | 1.44±0.55 | 1.01±0.61 | NS |
| Pentadecanoic (15:0) | 0.62±0.05 | 0.61±0.03 | 0.54±0.05 | 0.57±0.09 | NS |
| Palmitic (16:0) | 20.16±0.50 | 20.67±0.39 | 20.62±1.09 | 20.27±0.21 | NS |
| Margaric (17:0) | 0.96±0.08 | 1.05±0.08 | 1.00±0.05 | 0.97±0.02 | NS |
| Stearic (18:0) | 11.54±0.17 | 12.17±0.82 | 12.12±0.48 | 11.65±0.36 | NS |
| Arachidonic (20:0) | 0.080.03 | 0.08±0.01 | 0.07±0.00 | 0.09±0.03 | NS |
| ΣSFA | 34.27±0.47c | 36.09±0.41a | 35.82±1.15ab | 34.56±0.44bc | * |