Table 1. Aging loss of pork loin with different dry aging methods and periods

Trait	Dry aging method	Dry aging time (weeks)
		1	2	3	4	5	6	9
Aging loss (%)	EFR	12.74±4.28E	14.63±1.92Eb	22.41±1.17D	33.34±0.21C	34.69±1.73C	39.34±0.43B	47.24±1.01A
	CR	11.11±0.08B	19.36±0.01Aa

All values are mean±SD.
Means on the same row with different numbers are significantly different (p<0.05).
Means on the same column with different numbers are significantly different (p<0.05).
EFR, electric field refrigeration; CR, commercial refrigeration.