Table 5. Total plate count (TPC) and thiobarbituric acid reactive substances (TBARS) levels 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
TPC (Log CFU/g)	EFR1)	2.20±0.13D	2.54±0.16Db	2.64±0.16Db	5.58±0.60C	5.59±0.53C	5.66±0.59C	6.52±0.88B	7.43±0.11A
	CR2)	2.20±0.13C	5.45±0.23Ba	8.07±0.40Aa
TBARS (mg MDA/kg meat)	EFR	0.29±0.02F	0.28±0.01Fb	0.34±0.02Eb	0.43±0.02D	0.44±0.01D	0.55±0.02C	0.62±0.02B	0.95±0.03A
	CR	0.29±0.02C	0.32±0.01Ba	0.47±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.