Table 2. Microbiological quality of the dry-cured ham as affected by the packaging method during storage

Treatment	TAC (Log CFU/g)				LAB (Log₁₀ CFU/g)
Treatment	0 d	28 d	56 d	84 d	0 d	28 d	56 d	84 d
AP	6.84±0.69^B	7.23±0.50^B	7.39±0.22^B	7.68±0.40^bA	5.20±0.24^B	5.38±0.38^aB	5.45±0.23^bAB	5.83±0.38^bA
VP	7.35±0.10^B	7.62±0.57^B	7.41±0.32^B	8.50±0.17^aA	5.42±0.20^C	5.78±0.61^abB	5.78±0.30^abB	6.66±0.19^aA
MAP	6.95±0.23^B	7.62±0.54^AB	7.50±0.49^AB	8.19±0.08^abA	5.10±0.02^B	6.03±0.58^bA	6.30±0.26^a	6.25±0.10^abA

Means within a row with different superscripts differ significantly (p<0.05).
Means within a column with different superscripts differ significantly (p<0.05).
TAC, total aerobic plate count; LAB, lactic acid bacteria; AP, aerobic packaging; VP, vacuum packaging; MAP, modified atmosphere packaging.