Table 4 The changes of potassium contents (mg/kg) and sodium contents (mg/kg) 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
Potassium contents	Natural conditions	N100NaCl	4,808^bB	3,081^aA	4,824^aB	5,130^aC	5,601^aE	5,568^aE
		N85NaCl/15KCl	4,530^aA	8,386^bB	11,555^bC	14,484^bD	17,298^bE	14,619^bD
		N70NaCl/30KCl	4,679^abA	12,498^cB	19,882^dC	20,911^dD	25,807^dE	20,814^cD
	Controlled conditions	C100NaCl	4,397^aB	3,093^aA	4,857^aC	5,273^aD	5,568^aD	5,443^aD
		C85NaCl/15KCl	4,490^aA	8,454^bB	11,968^cC	14,918^cD	17,935^cE	14,930^bD
		C70NaCl/30KCl	4,457^aA	13,753^dB	19,947^dC	21,904^eE	26,505^eF	21,246^dD
Sodium contents	Natural conditions	N100NaCl	244.25^aA	10,950.00^cB	16,693.50^cC	18,733.00^aD	25,308.75^aE	19,776.25^bD
		N85NaCl/15KCl	257.35^bA	6,778.25^aB	12,112.00^aC	19,420.25^bD	25,737.50^cE	19,150.25^bD
		N70NaCl/30KCl	271.07^cA	8,955.50^bB	18,771.75^eD	19,450.50^bD	24,613.75^aE	17,321.75^aC
	Controlled conditions	C100NaCl	260.95^bA	11,518.00^cB	17,368.25^dC	18,776.50^aC	25,522.75^cD	19,715.25^cC
		C85NaCl/15KCl	275.72^cA	6,908.00^aB	12,772.25^bC	20,245.00^cE	26,510.25^dF	19,772.50^cD
		C70NaCl/30KCl	264.17^bA	9,150.25^bB	18,684.75^eC	19,777.75^bcC	25,053.25^bD	17,220.50^aC

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.