Table 4. Change in color of dry-cured ham with various starters and temperatures during the aging period

Traits		Aging period (wk)
Traits		0	2	4	6
CIE L*	C20	46.40±0.30^b	51.05±0.16^Aa	46.22±0.23^Bb	41.93±0.27^Cc
	C25	46.40±0.30^b	48.44±0.36^Aa	48.25±0.40^Aa	44.21±0.54^Bc
	DD20	46.40±0.30^ab	49.32±1.35^Aa	46.15±0.12^Bab	44.88±0.49^ABb
	DD25	46.40±0.30^b	49.91±0.51^Aa	47.25±0.23^ABb	46.90±0.32^Ab
	FD20	46.40±0.30^b	51.04±0.31^Aa	44.17±0.21^Cc	45.25±0.80^ABbc
	FD25	46.40±0.30^b	48.73±0.60^Aa	45.87±0.35^Bb	44.69±0.86^Bb
	DFD20	46.40±0.30^b	51.02±0.40^Aa	43.08±1.64^Cc	45.22±0.77^ABbc
	DFD25	46.40±0.30^b	50.03±0.68^Aa	47.03±0.36^ABb	44.90±0.70^ABb
CIE a*	C20	2.91±0.17^b	3.27±0.23^Bab	3.20±0.14^BCab	3.77±0.23^Da
	C25	2.91±0.17^b	4.55±0.05^Aa	4.42±0.05^Aa	4.44±0.08^BCa
	DD20	2.91±0.17^c	3.29±0.11^Bb	3.70±0.04^ABa	3.63±0.12^Dab
	DD25	2.91±0.17^c	3.63±0.23^Bb	4.37±0.11^Aa	4.50±0.15^BCa
	FD20	2.91±0.17^c	3.54±0.12^Bb	3.82±0.50^ABb	4.81±0.12^Ba
	FD25	2.91±0.17^b	2.52±0.12^Cb	2.52±0.17^Cb	4.90±0.09^Ba
	DFD20	2.91±0.17^b	2.70±0.18^Cb	2.88±0.05^Cb	4.02±0.25^CDa
	DFD25	2.91±0.17^c	4.36±0.16^Ab	4.18±0.25^Ab	5.97±0.05^Aa
CIE b*	C20	6.25±0.20^a	6.70±0.06^Da	6.18±0.16^BCa	3.88±0.19^CDb
	C25	6.25±0.20^c	8.64±0.17^ABa	7.80±0.23^Ab	4.45±0.14^Bd
	DD20	6.25±0.20^a	5.28±0.14^Eb	5.32±0.03^DEFb	4.43±0.14^BCc
	DD25	6.25±0.20^Bc	7.59±0.20^Ca	5.96±0.28^Bc	6.63±0.16^Ab
	FD20	6.25±0.20^a	5.40±0.19^Eb	5.66±0.23^CDEab	3.43±0.07^Dc
	FD25	6.25±0.20^b	8.08±0.09^BCa	5.33±0.20^Fc	4.07±0.20^BCd
	DFD20	6.25±0.20^a	4.57±0.09^Fc	5.14±0.09^EFb	3.35±0.08^Dd
	DFD25	6.25±0.20^b	8.90±0.20^Aa	5.95±0.14^BCDb	4.22±0.18^BCc

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.