Table 5. Change in the shear-force (kgf) of dry-cured ham with various starters and temperatures during the aging period

Treatments	Aging period (wk)
Treatments	0	2	4	6
C20	2.58±0.25^c	3.50±0.53^Abc	3.89±0.22^CDb	5.53±0.41^Ca
C25	2.58±0.25^b	3.23±0.59^Ab	7.70±0.69^Aa	8.02±0.34^ABa
DD20	2.58±0.25^b	3.59±0.43^Ab	3.63±0.40^Db	6.87±1.00^ABCa
DD25	2.58±0.25^c	3.98±0.31^Abc	5.70±0.93^Bab	6.17±0.34^ABCa
FD20	2.58±0.25^c	3.77±0.31^Ab	7.22±0.16^Aa	7.93±0.32^ABa
FD25	2.58±0.25^c	3.00±0.26^Ac	5.14±0.53^BCb	8.23±0.41^Aa
DFD20	2.58±0.25^b	3.08±0.11^Ab	3.47±0.36^Db	5.76±0.53^BCa
DFD25	2.58±0.25^c	2.98±0.50^Abc	4.47±0.21^BCDb	6.63±0.81^ABCa

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.