Table 1. Sample classification of dry-cured loin by PI and TBARS

Sample classification	PI range	TBARS range	n
HH	X≥10.6	X≥0.88	16
HL	X≥10.6	X<0.88	9
LH	X<10.6	X≥0.88	18
LL	X<10.6	X<0.88	17

PI, proteolytic index; TBARS, 2-thiobarbituric acid reactive substances; HH, PI and TBARS of high levels; HL, PI of high level and TBARS of low level; LH, PI of low level and TBARS of high level; LL, PI and TBARS of low levels.