Table 3. Proximate composition (%) of fermented hams as affected by starter culture and processing time
Batches
1
Curing and ripening time (d)
A
B
Curing 0
Ripening 0
Ripening 21
Water
61.97
61.72
73.09
a
70.46
a
41.98
b
Fat
2.94
3.48
2.73
b
1.64
b
5.26
a
Protein
26.64
26.07
18.37
b
20.32
b
40.37
a