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

Trait	Dry aging method	Dry aging time (wk)
		1	2	3	4	7	10
Aging loss (%)	EFR	10.16±0.19Eb	15.63±1.11D	22.25±0.21C	23.23±1.54C	28.93±2.15B	38.85±0.36A
	CR	13.40±0.01Ea	17.01±0.01D	23.49±2.10C	24.30±2.07C	29.44±2.01B	37.75±1.19A

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.