Table 2. Relative changes in taste traits of wet- and dry-aged shoulder and belly cuts from baseline in first day during 21 days of aging

Taste traits	Pork cuts	Aging days			Taste traits	Pork cuts	Aging days
		7	14	21			7	14	21
Sourness	SW	−0.55±0.56	1.15±0.52	−1.52±0.59B	Bitterness	SW	0.17±0.70	0.21±1.69	0.24±0.19
	SD	−2.09±1.47	−6.12±1.41	−10.24±4.62A		SD	0.38±0.16	1.07±0.33	2.07±1.77
	BW	−0.27±0.59	1.58±0.99	−2.80±0.78B		BW	0.12±0.84	0.57±0.03	1.09±0.57
	BD	−1.76±0.77	−4.89±0.67	−10.25±1.68A		BD	0.88±0.26	1.53±1.47	2.53±0.70
Astringency	SW	0.06±0.03	0.14±0.29	0.15±0.04	Saltiness	SW	−1.19±0.01	−1.70±0.35	−1.04±0.21
	SD	0.08±0.11	0.13±0.18	0.23±0.27		SD	0.72±0.46	−0.38±0.14	0.60±0.05
	BW	0.06±0.23	0.16±0.01	0.26±0.11		BW	−0.59±0.03	−0.23±0.35	−0.70±0.13
	BD	0.14±0.12	0.15±0.06	0.27±0.06		BD	0.38±0.07	0.30±0.39	0.72±0.36
Umami	SW	0.21±0.24	0.56±0.27	0.65±0.30B	Richness	SW	0.12±0.03	0.18±0.03	0.14±0.07
	SD	1.79±0.67	2.69±0.48	4.15±1.74A		SD	0.18±0.03	0.37±0.07	0.34±0.14
	BW	0.17±0.26	1.03±0.51	1.10±0.33B		BW	0.07±0.07	0.12±0.03	0.15±0.02
	BD	1.47±0.29	2.19±0.20	4.49±0.65A		BD	0.13±0.02	0.20±0.04	0.35±0.06

All values are mean±SD (n=5).
Different letters in the same row in a same aging period indicate that means are significantly different (p<0.05).
SW, shoulder cut wet-aged; SD, shoulder cut dry-aged; BW, belly cut wet-aged; BD, belly cut dry-aged.