Table 2. Change in the moisture (%) and crude protein (%) of dry-cured ham with various starters and temperatures during the aging period

Trait	Treatments	Aging period (wk)
Trait	Treatments	0	2	4	6
Moisture	C20	71.49±0.76^a	53.82±0.18^Ab	43.04±0.18^ABc	40.20±1.50^Ad
	C25	71.49±0.76^a	51.88±0.79^ABb	41.35±0.68^BCc	38.31±0.08^ABd
	DD20	71.49±0.76^a	52.14±0.59^ABb	41.77±1.25^BCc	37.15±0.51^Bd
	DD25	71.49±0.76^a	52.40±0.78^Ab	39.10±0.76^DEc	36.54±0.95^Bc
	FD20	71.49±0.76^a	51.56±1.33^ABb	40.04±0.32^CDc	38.13±0.89^ABc
	FD25	71.49±0.76^a	51.63±1.45^ABb	37.24±0.63^Ec	36.90±1.31^Bc
	DFD20	71.49±0.76^a	48.97±0.75^Bb	43.99±0.27^Ac	37.63±0.73^ABd
	DFD25	71.49±0.76^a	45.73±1.20^Cb	38.91±0.66^DEc	36.89±0.49^Bc
Crude protein	C20	24.58±0.12^d	35.19±0.65^Bc	44.64±0.25^Db	47.54±0.33^Ea
	C25	24.58±0.12^d	36.50±0.37^Bc	44.83±0.17^Db	49.48±0.71^Da
	DD20	24.58±0.12^d	36.06±0.60^Bc	43.00±0.23^Eb	50.86±0.25^Ca
	DD25	24.58±0.12^d	39.37±0.56^Ac	46.92±0.17^BCb	54.02±0.12^Aa
	FD20	24.58±0.12^d	36.29±0.30^Bc	45.85±0.67^Db	49.70±0.27^Da
	FD25	24.58±0.12^d	32.40±0.06^Cc	48.11±0.57^Ab	51.27±0.30^Ca
	DFD20	24.58±0.12^d	33.33±0.28^Cc	44.89±0.07^Db	49.58±0.34^Da
	DFD25	24.58±0.12^d	40.32±0.14^Ac	47.85±0.42^ABb	52.58±0.35^Ba

All data shown as mean±SE.
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).
C, commercial starter; DD, Debaryomyces hansenii of Doenjang produced in Korea and Penicillium nalgiovense of fermented sausages; FD, D. hansenii of fermented sausages and P. nalgiovense of fermented sausages; DFD, DD+FD; 20, 20°C; 25, 25°C.