## 3 Results and Discussion
Thus, both neutral and acid lipases positively affected the hydrolysis of glycerol esters and cholesterol [43]. In this study, the mean pH value of pastrma ranged from 5.88 to 5.93. The highest activity was detected for neutral lipase in pastrma types, followed by acid lipase and phospholipase. These results show that neutral lipase is more effective for lipolysis in the pastrma. Similarly, [PERSON] et al. [44] reported that neutral lipase activity was higher than acid lipase and phospholipase activity in the _semimembranosus_ and _biceps femoris_ muscles in Xuanwei ham. [PERSON] et al. [41] also reported that the highest enzymatic activity was determined in neutral lipase during ripening of dry-cured ham in both low-sodium group and control group. In another study, the _triceps brachii_ muscle showed the highest enzyme activity among the _biceps femoris_, _longissimus dorsi_, and _triceps brachii_ muscles, but no significant  
Figure 2: The effect of pastrma type and salt level interaction on pH value. a–c: Different small letters indicate significant differences between pastrma types for each salt level. A–B: Different capital letters indicate significant differences between salt level for each pastrma type (mean \(\pm\) standard deviation). difference was found between the other two muscles. Moreover, it has been reported that the energy required is provided from fatty acids in oxidative muscles such as the _triceps brachii_ and from carbohydrates in glycolytic muscles such as the _longissimus dorsi_; therefore, oxidative muscles have higher lipolytic activity [45]. In this study, sirt pastrrma showed higher acid lipase activity than sekerpare, kusgomu, and bohca (Table 3). In terms of phospholipase activity, the highest and lowest values were detected in kusgomu and sekerpare, respectively. Neutral lipase activity was found to be similar to acid lipase activity in bohca and sekerpare. The highest activity in terms of this enzyme was found in kusgomu, while the lowest activity was observed in bohca. These results are thought to be due to the metabolic properties (glycolytic or oxidative) of the muscles. [PERSON] et al. [45] also reported that the oxidative triceps brachii muscle exhibited higher acid and neutral lipase activity than the glycolytic muscles. This finding biochemically supports the difference in neutral lipase activity between the kusgomu (oxidative) and the bohca (glycolytic). [PERSON] et al. [46] found that acid lipase activity was higher in the _trapezius_ muscles and lower in the masseter muscle between the _longissimus dorsi_, _semimembranosus_, _biceps femoris_, _masseter_, and _trapezius_ muscles. In a study conducted on in dry-cured ham, acid lipase activity was also determined to be significantly higher in _M. seminimembranosus_ compared to _M. biceps femoris_ during storage [43]. In this study, a decrease in the investigated enzyme activities was detected as the salt level increased (Table 3). A similar result was noted by [PERSON] et al. [42]. Increased salt concentration and low water activity can reduce lipolytic enzyme activity [47]. Another study on dry-cured ham found that low-salt conditions promote neutral and acid lipase activities. The same study reported that low salt content speeds up the decomposition of phospholipase. Additionally, it was emphasized that phospholipase is the main endogenous enzyme responsible for forming free fatty acids [41]. The effects of pastrrma type and salt level interaction on the acid lipase and phospholipase activities of the samples are shown in Figures 3a and 3b, respectively. There was a significant decrease in acid lipase activity as the salt content of the bohca increased. In addition, phospholipase activity decreased in all pastrrma types with increasing salt level, and this decrease was found to be significant (\(p<0.05\)) in the sirt and kusgomu pastrrma. Depending on the salt level and muscle structure, the diffusion of salt into the tissue changes, and thus, it is estimated that the abovementioned enzyme activities decrease