Table 2 Changes in color measurements of wet- and dry-aged pork cuts during aging

Pork cuts	L*				a*				b*
Pork cuts	Day 1	Day 7	Day 14	Day 21	Day 1	Day 7	Day 14	Day 21	Day 1	Day 7	Day 14	Day 21
SW	48.32±1.56^ab	49.83±0.32^aA	49.78±0.42^aA	46.70±1.63^bA	16.89±0.99	16.63±1.02	14.72±1.80^B	14.84±0.25^B	3.74±0.66^c	5.15±1.07^bc	6.04±0.15^ab	6.40±0.11^a
SD	46.41±1.20^a	43.76±1.67^abB	41.51±1.72^bB	42.49±0.74^bB	16.43±0.59	17.47±1.22	17.44±1.95^A	17.16±2.17^A	3.35±0.13^c	5.29±0.46^b	6.35±1.69^ab	7.70±0.70^a
BW	56.71±1.39	57.68±1.58^A	58.30±2.10^A	54.60±2.20^A	11.26±0.52	12.03±0.56	12.11±1.03	12.72±0.67	4.58±0.34^c	6.16±0.29^b	6.85±0.09^a	6.60±0.64^ab
BD	55.45±0.30^a	53.39±1.82^abB	52.42±1.59^bB	50.69±1.77^bB	11.66±0.82	12.86±0.20	12.75±1.48	13.89±1.84	4.45±0.06^c	6.09±0.40^b	6.69±0.20^ab	7.11±0.48^a

All values are mean±standard deviation (n=5); Different superscripts in a column (^A-B) and row (^a-c) indicate significant difference (p<0.05).
SW, shoulder blade-wet aging; SD, shoulder blade-dry aging; BW, belly-wet aging; BD, belly-dry aging.