Table 2. pH, water holding capacity (WHC), and cooking loss in pork loin with different dry-aging methods and periods
| Trait | Dry aging methods | Dry aging time (weeks) |
| 0 | 1 | 2 | 3 | 4 | 5 | 6 | 9 |
| pH | EFR | 5.67±0.03B | 5.54±0.01Db | 5.68±0.02Bb | 5.76±0.02A | 5.75±0.01A | 5.67±0.03B | 5.62±0.02C | 5.61±0.05C |
| CR | 5.67±0.03B | 5.66±0.07Ba | 5.83±0.01Aa | | | | | |
| WHC (%) | EFR | 42.81±1.95C | 69.28±17.10B | 35.62±2.27C | 41.63±7.33C | 66.59±4.87B | 75.52±2.45B | 90.01±0.93A | 92.39±5.62A |
| CR | 42.81±1.95B | 69.63±2.77A | 36.25±2.84C | | | | | |
| Cooking loss (%) | EFR | 32.75±1.76A | 24.32±3.95BC | 21.06±3.29BCD | 26.42±3.55B | 24.17±0.67BC | 18.54±3.15CD | 18.84±0.27CD | 16.97±1.30D |
| CR | 32.75±1.76A | 27.67±0.92B | 25.93±0.75B | | | | | |
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.