## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **pH** & **a\({}_{\mathrm{w}}\)** & **L\({}^{\star}\)** & **a\({}^{\star}\)** & **b\({}^{\star}\)** \\ \hline \multicolumn{5}{c}{Pastrma Type (PT)} \\ \hline Kusgómū & 5.90 \(\pm\) 0.07 \({}^{\mathrm{a}}\) & 0.890 \(\pm\) 0.013 \({}^{\mathrm{a}}\) & 35.69 \(\pm\) 0.64 \({}^{\mathrm{b}}\) & 33.84 \(\pm\) 1.29 \({}^{\mathrm{b}}\) & 17.23 \(\pm\) 0.42 \({}^{\mathrm{b}}\) \\ Sirt & 5.89 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 0.874 \(\pm\) 0.013 \({}^{\mathrm{b}}\) & 36.64 \(\pm\) 2.20 \({}^{\mathrm{b}}\) & 36.09 \(\pm\) 0.73 \({}^{\mathrm{a}}\) & 20.20 \(\pm\) 1.20 \({}^{\mathrm{a}}\) \\ Bohca & 5.88 \(\pm\) 0.07 \({}^{\mathrm{a}}\) & 0.887 \(\pm\) 0.017 \({}^{\mathrm{a}}\) & 32.73 \(\pm\) 1.01 \({}^{\mathrm{c}}\) & 32.00 \(\pm\) 0.73 \({}^{\mathrm{c}}\) & 16.41 \(\pm\) 0.44 \({}^{\mathrm{b}}\) \\ Sekerpare & 5.93 \(\pm\) 0.09 \({}^{\mathrm{a}}\) & 0.887 \(\pm\) 0.014 \({}^{\mathrm{a}}\) & 41.72 \(\pm\) 0.64 \({}^{\mathrm{a}}\) & 30.12 \(\pm\) 2.02 \({}^{\mathrm{d}}\) & 19.46 \(\pm\) 2.02 \({}^{\mathrm{a}}\) \\ Significance & NS & ** & ** & ** & * \\ \hline \multicolumn{5}{c}{Salt Level (SL)} \\ \hline
3\% & 5.90 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 0.890 \(\pm\) 0.008 \({}^{\mathrm{a}}\) & 37.92 \(\pm\) 3.04 \({}^{\mathrm{a}}\) & 32.67 \(\pm\) 2.53 \({}^{\mathrm{a}}\) & 18.58 \(\pm\) 2.18 \({}^{\mathrm{a}}\) \\
5\% & 5.90 \(\pm\) 0.07 \({}^{\mathrm{a}}\) & 0.872 \(\pm\) 0.009 \({}^{\mathrm{b}}\) & 35.99 \(\pm\) 3.40 \({}^{\mathrm{b}}\) & 33.09 \(\pm\) 2.95 \({}^{\mathrm{a}}\) & 18.07 \(\pm\) 1.77 \({}^{\mathrm{a}}\) \\ Significance & NS & ** & ** & NS & NS \\ PT \(\times\) SL & ** & NS & NS & NS \\ \hline \hline \end{tabular}  
* a-d: Any two means in the same column that have the same letters in the same section are not significantly different at \(p>0.05\), ** \(p<0.01\), ** \(p<0.05\). NS: not significant.  
\end{table} 
Table 2: Overall effects of pastrma type and salt level on pH, a\({}_{\mathrm{w}}\) and color values (mean value \(\pm\) standard deviation). osmotic pressure [37]. With the progress of the process, as a result of the removal of water, the product becomes stable for microbiologically as the a\({}_{\text{w}}\) decreases [10]. Color is one of the parameters that influences consumer acceptance. In this study, the pastrma type had a very significant effect (\(p<0.01\)) on the \(L^{*}\) and \(a^{*}\) values, and a significant effect (\(p<0.05\)) on the \(b^{*}\) value. The highest and lowest \(L^{*}\) values were detected for the sekerpare and the bohca types, respectively. The \(a^{*}\) value, which represents the intensity of the red color, was highest in the srt pastrma (Table 2). The color differences through pastrma types are due to differences in fiber type and, thus, in the amount of myoglobin. In addition, it is estimated that the anatomical location has an effect on this result. [PERSON] et al. [18] and [PERSON] et al. [20] also found significant differences in pastrma types in terms of \(L^{*}\), \(a^{*}\) and \(b^{*}\) values. In this study, reducing the quantity of salt from 5% to 3% caused an increase in the \(L^{*}\) value (\(p<0.01\)). This result is due to the lower a\({}_{\text{w}}\) value observed in the presence of 5% salt. Similarly, [PERSON] et al. [38] reported that the \(L^{*}\) value decreases because of the increase in salt concentration, which is related to the moisture content. Dry-cured meat processing can affect the structure and stability of lipids through lipolysis and lipid oxidation [6; 39; 40]. Lipolysis is usually catalyzed by lipases, which originate from endogenous sources such as neutral lipases, acid lipases, and phospholipes [41]. Lipolysis produces free fatty acids, change in proportion to acid, phospho-, and neutral lipase activities [42]. The lipolytic activity on triglycerides was attributed to neutral lipase (optimum pH 7.0-7.5) and acid lipase (optimum pH 5.5), because the pH value ranged from 5.5 to 6.2 during the processing of most dry-cured hams.