Table 4. Color traits of dry-cured ham as affected by the packaging method during storage

Treatment	CIE L*				CIE a*				CIE b*
	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	44.55±0.29aB	48.81±5.91aB	54.71±6.24aAB	51.33±1.02A	13.00±0.56aA	9.29±2.99bAB	7.88±1.08abBC	6.16±2.33cC	7.14±0.79aC	6.75±8.28aBC	4.80±0.13aA	5.76±0.55AB
VP	35.51±1.30bB	37.63±4.35bB	33.20±0.32bB	43.31±3.46A	12.40±1.15aA	11.34±1.90aA	12.69±0.68aA	8.51±0.29aB	6.42±0.17bC	5.13±018bB	4.26±0.15bB	4.34±0.79A
MAP	32.13±0.14cC	40.28±5.71bB	39.35±0.75bB	47.06±0.90A	7.31±0.14b	7.43±0.80c	6.85±0.62b	7.87±1.00b	3.76±0.14aB	5.72±0.11abB	4.27±0.43bB	3.85±0.51A

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