Table 3. Shelf-life stability of dry-cured ham as affected by the packaging method during storage

Treatment	TVBN (mg/100 g)				pH				Thiobarbituric acid reactive substances (mgMA/kg)
Treatment	0 d	28 d	56 d	84 d	0 d	28 d	56 d	84 d	0 d	28 d	56 d	84 d
AP	48.63±4.04^aB	62.70±12.29^aB	74.01±3.61^aA	73.73±6.91^aA	5.22±0.05^C	5.54±0.44^aB	5.91±0.09^aA	5.99±0.02^aA	0.50±0.03^aC	1.08±0.43^aC	1.53±0.90^aB	1.94±0.34^aA
VP	41.21±1.69^bC	42.47±0.81^bC	50.05±12.17^bB	69.53±0.81^aA	5.14±0.03^B	5.14±0.07^bB	5.14±0.01^bB	5.23±0.01^bA	0.34±0.14^bC	0.81±0.10^bB	0.87±0.21^bB	0.92±0.50^bA
MAP	37.55±2.76^bC	42.09±0.16^bB	45.49±8.26^bC	56.47±4.28^bA	5.20±0.01^A	5.09±0.08^bB	5.10±0.01^bB	4.98±0.02^cB	0.32±0.02^bB	0.88±0.16^abAB	0.98±0.54^abAB	0.99±0.23^bA

Means within a row with different superscripts differ significantly (p<0.05).
Means within a column with different superscripts differ significantly (p<0.05).
TVBN, total volatile basic nitrogen; AP, aerobic packaging; VP, vacuum packaging; MAP, modified atmosphere packaging.