Table 1 The changes of pH values and moisture content (%) during the production of pastirma dried by different drying techniques and salted with different concentrations of NaCl and KCl

Analyse	Type of drying	Sample code	Raw meat	After salting	After first drying	After pressing	After second drying	Final product
pH	Natural conditions	N100NaCl	5.54±0.01^bcA	5.56±0.01^aB	5.54±0.01^aA	5.55±0.01^aA	5.66±0.01^aC	5.72±0.01^aD
		N85NaCl/15KCl	5.56±0.01^cA	5.66±0.01^cD	5.61±0.01^dC	5.60±0.01^bB	5.75±0.01^bcE	5.81±0.01^cF
		N70NaCl/30KCl	5.52±0.01^aA	5.66±0.01^cBC	5.68±0.01^eCD	5.68±0.02^cCD	5.74±0.01^bCD	5.83±0.01^dAD
	Controlled conditions	C100NaCl	5.53±0.01^abA	5.54±0.01^aB	5.56±0.01^bC	5.55±0.01^aB	5.66±0.01^aD	5.75±0.01^bE
		C85NaCl/15KCl	5.56±0.01^cA	5.60±0.03^bB	5.59±0.01^cB	5.56±0.01^aA	5.75±0.01^bcC	5.82±0.01^cdD
		C70NaCl/30KCl	5.53±0.01^abA	5.66±0.03^cB	5.70±0.01^fC	5.69±0.01^cC	5.76±0.01^cD	5.84±0.01^dE
Moisture content (%)	Natural conditions	N100NaCl	76.39±0.95^cA	67.71±0.04^aB	61.57±0.26^eC	60.06±0.28^cD	52.95±0.28^fE	53.43±0.44^cE
		N85NaCl/15KCl	75.55±0.80^bcA	69.93±0.22^cB	59.14±0.31^dC	57.80±0.25^bD	49.71±0.93^cF	52.55±0.24^bcE
		N70NaCl/30KCl	74.06±0.43^aA	68.70±0.19^bB	56.58±0.19^bC	54.66±0.85^aD	52.11±0.25^eF	53.30±0.57^cE
	Controlled conditions	C100NaCl	75.49±0.40^bcA	67.7±0.02^aB	59.53±0.66^dC	57.32±0.89^bD	49.18±0.34^bF	51.94±0.68^aE
		C85NaCl/15KCl	75.01±0.50^bA	68.98±0.3^bB	57.91±1.08^cC	55.04±0.49^aD	47.13±0.45^aF	51.14±0.82^aE
		C70NaCl/30KCl	75.70±0.52^bcA	67.32±0.55^aB	55.62±0.25^aC	54.58±0.43^aD	50.92±0.43^dF	52.57±0.51^bcE

On the table, the same letters in lines and columns express no difference statistically (p>0.05), different letters express a difference statistically (p<0.05). Capital letters were coded for lines, small letters were coded for columns.