Table 1. Approximate composition of the dry-cured ham treatments at 0 d of storage

Treatment	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Aw (aw)	Salt (%)
AP	45.84±0.99	21.15±0.81	23.74±0.23	6.07±0.20	0.86±0.01	6.67±0.29
VP	46.68±0.55	21.62±0.53	22.96±0.93	6.37±0.04	0.86±0.01	6.67±0.29
MAP	46.78±0.58	21.44±0.52	23.04±0.89	6.27±0.08	0.85±0.01	7.33±0.29

Aw, water activity; AP, aerobic packaging; VP, vacuum packaging; MAP, modified atmosphere packaging.