Table 4. Proximate compositions of dry-aged pork loin ham treated with mustard extract at different ethanol concentrations

Traits (%)	Treatments	Dry-aging periods (wk)
Traits (%)	Treatments	0	2	4	6
Moisture	Control	73.94±1.19^a	60.59±0.55^b	35.57±0.85^c	26.48±1.32^d
	MS25	73.77±0.54^a	60.78±0.77^b	34.84±1.42^c	26.12±1.04^d
	MS50	74.04±0.42^a	59.68±1.22^b	35.30±1.67^c	26.53±0.49^d
	MS75	74.13±0.48^a	60.24±1.02^b	34.57±1.66^c	26.20±0.46^d
Protein	Control	21.63±1.12^d	35.20±1.02^c	56.15±0.63^b	65.62±1.15^a
	MS25	21.61±0.65^d	34.92±1.78^c	55.74±0.77^b	64.95±0.77^a
	MS50	21.57±0.50^d	35.34±1.40^c	56.05±1.27^b	65.16±1.74^a
	MS75	21.47±1.03^d	34.29±1.23^c	55.86±0.90^b	65.26±1.73^a
Fat	Control	1.52±0.03^d	2.72±0.05^c	4.11±0.03^b	5.79±0.74^a
	MS25	1.49±0.05^d	2.71±0.04^c	4.07±0.27^b	5.71±0.88^a
	MS50	1.54±0.06^d	2.70±0.08^c	4.10±0.06^b	5.65±0.97^a
	MS75	1.50±0.03^d	2.73±0.04^c	4.08±0.07^b	5.41±1.23^a
Ash	Control	0.85±0.01^d	1.98±0.08^c	3.81±0.13^b	5.98±0.40^a
	MS25	0.85±0.02^d	2.02±0.05^c	3.82±0.09^b	5.88±0.28^a
	MS50	0.86±0.03^d	2.04±0.06^c	3.85±0.19^b	5.82±0.19^a
	MS75	0.83±0.04^d	2.03±0.07^c	3.78±0.07^b	5.93±0.18^a

All values represented as mean±SD.
No significant differences were observed between the means in the same column.
Means in the same row marked with different letters denote significant differences (p<0.05).
Control, dry-aged pork loin ham without mustard extracts; MS25, dry-aged pork loin ham with mustard seed extracts with 25% ethanol; MS50, dry-aged pork loin ham with mustard seed extracts with 50% ethanol; MS75, dry-aged pork loin ham with mustard seed extracts with 75% ethanol.