Table 4. WBSF of beef loin with different dry aging methods and periods

Trait	Dry aging method	Dry aging time (wk)
		0	1	2	3	4	7	10
WBSF (N)	EFR	19.65±1.12A	18.86±1.91AB	18.09±1.18ABC	17.63±2.09ABCD	16.99±1.13BCD	16.20±0.51CD	15.51±0.31Db
	CR	19.65±1.12AB	20.54±0.86A	20.74±7.83A	19.54±1.59AB	18.50±1.22AB	17.29±0.70AB	14.39±0.50Ba

All values are mean±SD.
Means on the same row with different numbers are significantly different (p<0.05).
WBSF, warner-bractzler shear force; EFR, electric field refrigeration; CR, commercial refrigeration.