Table 5. Change in volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) of dry-cured ham with various starters and temperatures during the aging period

Traits	Treatment	Aging period (wk)				SEM¹⁾
Traits	Treatment	0	2	4	6	SEM¹⁾
VBN (mg/% )	C20	3.02^d	9.65^Dc	11.29^Fb	14.37^Da	1.27
	C25	3.02^d	15.40^Ac	17.66^Ab	19.30^Aa	1.96
	D20	3.02^d	8.62^Dc	14.37^CDb	17.66^Ba	1.67
	D25	3.02^d	11.50^CDc	13.76^DEb	17.25^Ba	1.59
	S20	3.02^d	11.70^CDc	13.14^Eb	16.02^Ca	1.48
	S25	3.02^d	12.73^Bc	14.99^Cb	19.51^Aa	1.83
	DS20	3.02^d	11.09^Bc	16.17^Bb	17.56^Ba	1.48
	DS25	3.02^d	12.73^Bc	17.66^Ab	19.10^Aa	1.91
SEM²⁾			0.41	0.42	0.34
TBARS (mg MDA/kg)	C20	0.22^d	0.29^Cc	0.36^BCb	0.40^CDEa	0.02
	C25	0.22^d	0.39^Ac	0.57^Ab	0.96^Aa	0.07
	D20	0.22^c	0.34^Bb	0.34^CDb	0.39^DEa	0.02
	D25	0.22^d	0.26^Dc	0.35^CDb	0.46^CDa	0.02
	S20	0.22^c	0.28^CDb	0.32^Da	0.34^Fa	0.01
	S25	0.22^d	0.29^Cc	0.34^CDb	0.49^Ca	0.03
	DS20	0.22^c	0.26^CDb	0.28^Ea	0.29^Fa	0.01
	DS25	0.22^c	0.35^Bb	0.38^Bb	0.77^Ba	0.05
SEM²⁾			0.01	0.02	0.04

SEM (n=40).
SEM (n=80).
Means in the same column with different letters are significantly different (p<0.05).
Means in the same row with different letters are significantly different (p<0.05).
C20, commercial starter dry-aged at 20°C; C25, commercial starter dry-aged at 25°C; D20, D. hansenii SMFM2021-D1+P. nalgiovense SMFM2021-S6 dry-aged at 20°C; D25, D. hansenii SMFM2021-D1+P. nalgiovense SMFM2021-S6 dry-aged at 25°C; S20, D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 20°C; S25, D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 25°C; DS20, D. hansenii SMFM2021-D1+D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 20°C; DS25, D. hansenii SMFM2021-D1+D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 25°C.