Table 5 Hardness 1 (Newton-N), hardness 2 (Newton-N), cohesiveness, gumminess (Newton-N), springiness (mm) and chewiness (Nmm) values 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	Hardness 1(N)		Hardness 2(N)		Cohesiveness		Gumminess(N)		Springiness(mm)		Chewiness (Nmm)
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	Raw meat	Final product
Natural conditions	N100NaCl	0.58^ab	1.40^a	0.40^ab	0.27^a	0.21^a	0.37^a	0.26^a	1.02^a	3.41^c	1.23^a	0.75^d	1.64^c
	N85NaCl/ 15KCl	0.46^a	3.68^b	0.42^a	0.43^c	0.31^b	1.51^b	0.33^ab	3.11^b	2.73^a	3.55^d	0.73^d	4.49^b
	N70NaCl/ 30KCl	0.58^ab	3.83^b	0.36^a	0.38^a	0.32^b	1.43^b	0.41^b	3.22^b	3.06^b	3.21^cd	0.46^a	4.43^b
Controlled conditions	C100NaCl	0.68^b	1.72^a	0.37^ab	0.25^a	0.19^a	0.23^a	0.24^a	1.23^a	3.44^c	2.52^b	0.73^d	1.06^c
	C85NaCl/ 15KCl	0.72^b	3.62^b	0.41^ab	0.36^a	0.32^b	1.34^b	0.43^b	3.79^b	2.85^a	3.03^c	0.65^c	4.25^b
	C70NaCl/ 30KCl	0.50^a	3.70^b	0.39^ab	0.38^a	0.37^b	1.39^b	0.34^ab	3.03^b	3.82^d	3.37^cd	0.56^b	3.95^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.