Dry-Cured Ham, '<i>Kraški Pršut</i>', from Heavy Pig Production-A Pilot Study Focusing on the Effect of Ham Weight and Salting.

Foods · 2024 · PMC11593492 · PMID 39594036

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0.1000

closest p · 2.0× alpha

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boldest claim

The sentences

tendency towards significancep < 0.10so close (0.05 < p ≤ 0.1)

A shorter salting duration resulted in a lower salt content in both the SM and BF, with the reduction being statistically significant ( p < 0.05) in L hams, and a tendency towards significance ( p < 0.10) in H hams.

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