Table 3. Instrumental color of 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
L*	EFR	53.35±0.21A	52.18±0.18ABCa	52.70±1.63ABa	50.82±2.24BC	48.04±2.79D	52.30±2.19ABC	50.30±1.06C	45.04±0.44E
	CR	53.35±0.21A	48.54±1.14Bb	46.36±1.67Cb
a*	EFR	5.27±0.14D	8.32±0.08Cb	14.58±2.06Aa	12.26±1.50B	11.12±2.40B	5.26±0.86D	5.76±1.59D	6.68±0.16CD
	CR	5.27±0.14B	10.30±0.76Aa	5.66±0.87Bb
b*	EFR	9.23±0.16C	9.72±0.25Cb	15.04±2.14Aa	13.78±1.24AB	12.80±2.90B	8.28±0.79CD	8.00±1.46CD	6.40±0.23D
	CR	9.23±0.16B	11.28±0.48Aa	8.50±2.50Bb

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).
L*, lightness; a*, redness; b*, yellowness; EFR, electric field refrigeration; CR, commercial refrigeration.