Table 1. Effect of pig breed and processing stage on moisture content and pH of dry-cured loin

Parameters	Pig breeds	Stage				SEM
Parameters	Pig breeds	RM	CM	DR15	DR30	SEM
Moisture (%)	Berkshire	73.11^A	73.22^A	65.28^Ba	59.60^Ca	0.49
	LYD	73.49^A	72.05^A	62.83^Bb	53.29^Cb	0.54
	SEM	0.45	0.44	0.49	0.68
pH	Berkshire	5.75^B	5.87^B	5.99^Ba	6.17^Aa	0.09
	LYD	5.65^B	5.73^B	5.84^ABb	5.94^Ab	0.07
	SEM	0.08	0.10	0.07	0.07

Means with upper letter in same animal significantly differ.
Means with small letter in same stage significantly differ.
RM, raw meat; CM, cured meat; DR15, day 15 of drying-ripening; DR30, day 30 of drying-ripening; LYD, Landrace×Yorkshire×Duroc.