Table 2 Fat content (%), water activity (a_w), and colour values (L*, a*, b*) of raw meat and final product on pastirma samples dried by different drying techniques and salted with different concentrations of NaCl and KCl

Type of drying	Sample code	Fat (%)		Water activity (a_w)		L*		a*		b*
Type of drying	Sample code	Raw meat	Final product	Raw meat	Final product	Raw meat	Final product	Raw meat	Final product	Raw meat	Final product
Natural conditions	N100NaCl	1.57^b	4.65^c	0.9960^b	0.9217^de	9.78^c	11.47^a	14.09^ab	14.79^a	43.68^ab	44.75^a
	N85NaCl/15KCl	1.94 ^d	6.05^d	0.9960^b	0.9062^a	8.65^ab	11.67^a	12.32^a	13.04^a	41.94^a	43.71^a
	N70NaCl/30KCl	1.4^a	3.30^a	0.9940^a	0.9117^bc	8.41^a	12.79^a	13.13^b	13.15^a	44.90^b	45.29^a
Controlled conditions	C100NaCl	1.52^ab	4.71^c	0.9955^b	0.9167^d	8.89^abc	10.57^a	13.51^b	12.72^a	42.88^ab	42.94^a
	C85NaCl/15KCl	2.11^e	6.18^d	0.9957^b	0.9092^ab	9.53^bc	11.43^a	13.46^b	12.11^a	43.81^ab	42.35^a
	C70NaCl/30KCl	1.83^c	3.64^b	0.9957^b	0.9222^e	8.74^ab	11.02^a	13.78^b	15.45^a	44.07^ab	50.21^b

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.