Table 3 The changes of salt content (%) during the production of pastirma dried by different drying techniques and salted with different concentrations of NaCl and KCl

Type of drying	Sample code	After salting	After first drying	After pressing	After second drying	Final product	Salt/dry matter
Natural conditions	N100NaCl	2.42±0.04aA	3.95±0.07aC	4.20±0.04aD	4.75±0.03aE	3.57±0.05aB	7.66
	N85NaCl/15KCl	2.35±0.07aA	4.12±0.08bB	5.44±0.03eD	5.65±0.02cE	4.48±0.05cC	9.44
	N70NaCl/30KCl	3.73±0.01cA	5.87±0.01cD	5.05±0.10cC	6.93±0.02eE	4.33±0.02bB	9.27
Controlled conditions	C100NaCl	2.54±0.05bA	3.99±0.08aC	4.32±0.06bD	4.84±0.02bE	3.60±0.13aB	7.49
	C85NaCl/15KCl	2.39±0.08aA	4.19±0.05bB	5.54±0.04fD	5.94±0.04dE	4.64±0.05dC	9.49
	C70NaCl/30KCl	3.73±0.02cA	5.92±0.02cD	5.20±0.01dC	7.02±0.02fE	4.41±0.01bcB	9.29

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.