Table 2. Water-related characteristics of prosciutto treated to cold plasma

Treated time (min)	Water content (%)	Water activity	WHC (%)	FFU (mg)
0	48.18±0.29^ab	0.78±0.00^a	98.32±0.50^c	4.80±0.34^ab
1	46.65±2.11^c	0.78±0.00^a	98.34±0.08^c	3.44±0.12^b
3	46.37±1.39^c	0.78±0.00^a	98.71±0.19^abc	4.22±0.33^ab
5	47.48±0.47^bc	0.78±0.00^a	98.40±0.24^bc	5.52±0.31^a
7	49.03±0.61^a	0.78±0.00^a	98.07±0.02^a	3.15±0.17^b
9	47.01±1.85^bc	0.78±0.00^a	98.77±0.09^ab	3.50±0.23^b

Means with different superscript letters in a column are significantly different (p<0.05).
WHC, water holding capacity; FFU, filter-paper fluid uptake.