Table 2. pH, WHC, and cooking loss in beef loin with different dry aging methods and periods

Trait	Dry aging methods	Dry aging time (wk)
		0	1	2	3	4	7	10
pH	EFR	5.72±0.02E	6.29±0.07Db	6.72±0.01Aa	6.67±0.01ABa	6.64±0.06Ba	6.62±0.01BCa	6.57±0.05Ca
	CR	5.72±0.02G	6.75±0.04Aa	6.54±0.01Bb	6.35±0.01Cb	6.30±0.01Db	6.22±0.01Eb	6.15±0.03Fb
WHC(%)	EFR	67.51±0.88D	66.50±1.30D	68.20±0.92D	71.96±1.29C	80.71±1.98B	80.16±0.25B	88.82±1.05A
	CR	67.51±0.88CD	64.84±3.95D	68.23±2.59CD	72.51±0.29C	79.18±2.80B	81.57±1.36B	87.64±3.70A
Cooking loss (%)	EFR	21.97±0.40A	11.42±0.40Db	9.74±0.45Eb	13.12±0.53C	12.39±0.04Cb	15.41±1.12B	16.14±0.17Bb
	CR	21.97±0.40A	19.94±0.79Ba	16.49±1.73CDEa	14.80±0.75E	17.18±0.83CDa	15.40±0.13DE	17.49±0.55Ca

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; WHC, water holding capacity.