Table 7. Sensory evaluation in dry-cured ham with various starters and temperatures at aging 6 wk

Treatments	Traits
Treatments	Texture	Tenderness	Off-flavor	Flavor	Saltiness	Sourness	Overall
C20	9.34±0.12^A	9.12±0.22^A	8.70±0.29^AB	8.38±0.17^B	8.78±0.26^AB	8.00±0.29^AB	8.67±0.17^A
C25	8.00±0.37^CD	7.95±0.74^BC	8.74±0.22^AB	8.50±0.38^AB	8.28±0.24^AB	8.50±0.29^AB	8.38±0.38^A
DD20	8.63±0.33^ABC	8.67±0.58^AB	7.67±0.33^C	8.67±0.28^AB	7.93±0.52^B	8.75±0.48^AB	8.56±0.28^A
DD25	8.90±0.13^AB	8.87±0.23^A	8.30±0.30^BC	7.13±0.34^C	8.43±0.28^AB	7.83±0.60^AB	8.80±0.34^A
FD20	8.33±0.32^BCD	8.55±0.64^ABC	9.03±0.29^AB	8.50±0.33^AB	7.83±0.44^B	9.13±0.45^A	8.67±0.33^A
FD25	7.60±0.15^D	7.80±0.26^C	9.25±0.25^A	9.25±0.27^A	8.75±0.14^AB	8.40±0.46^AB	9.00±0.27^A
DFD20	9.23±0.35^A	9.10±0.65^A	8.30±0.24^BC	8.43±0.27^B	8.00±0.29^B	7.90±0.21^AB	7.44±0.27^B
DFD25	8.83±0.20^AB	8.70±0.45^AB	8.63±0.24^AB	9.00±0.12^AB	9.17±0.44^A	7.67±0.17^B	8.20±0.12^AB

All data shown as mean±SE.
Means in the same column 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.