Table 3 The spoilage indicators and lipid oxidation of wrap-packaged dry-aged beef during 7 days of storage
| Traits | Storage (day) | SEM1) |
| 0 | 3 | 5 | 7 |
| pH | 5.75 | 5.69 | 5.81 | 5.74 | 0.075 |
| VBN (mg%) | 66.14b | 83.26a | 85.60a | 89.49a | 1.946 |
| TBARS (mg MDA/kg meat) | 1.57 | 1.52 | 1.62 | 1.43 | 0.168 |
1) Standard error of the means (n=12).
a,b Different letters within the same row indicate a significant difference (p<0.05).
VBN, volatile basic nitrogen; TBARS, 2-thiobarbituric acid-reactive substance; MDA, malondialdehyde.