Table 5. pH and a_w 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
pH	Control	5.76±0.06^cA	5.82±0.02^bA	5.83±0.00^bA	5.96±0.04^aA
	MS25	5.76±0.05^cA	5.75±0.04^cB	5.81±0.01^bB	5.85±0.01^aB
	MS50	5.75±0.03^aA	5.75±0.02^aB	5.75±0.02^aC	5.76±0.02^aC
	MS75	5.76±0.04^aA	5.75±0.03^aB	5.75±0.02^aC	5.75±0.02^aC
a_w	Control	0.97±0.00^aA	0.92±0.00^bA	0.85±0.00^cA	0.77±0.00^dA
	MS25	0.97±0.00^aA	0.90±0.01^bB	0.84±0.00^cB	0.74±0.00^dB
	MS50	0.97±0.00^aA	0.90±0.00^cC	0.80±0.00^cC	0.74±0.00^dB
	MS75	0.97±0.00^aA	0.93±0.01^bA	0.84±0.00^cB	0.74±0.00^dB

All values represented as mean±SD.
Means in the same column marked with different letters denote significant differences (p<0.05).
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.