Table 5. TPC and TBARS levels of beef loin with different dry aging methods and periods

Trait	Dry aging methods	Dry aging time (wk)
		0	1	2	3	4	7	10
TPC (Log CFU/g)	EFR	2.18±0.14E	2.68±0.12DE	3.42±0.43CE	3.89±0.97BCb	4.45±0.48BCb	4.72±0.92Bb	6.85±0.06Ab
	CR	2.18±0.14D	3.17±0.34D	4.29±1.29C	5.88±0.06Ba	6.91±0.19Ba	8.86±0.05Aa	9.14±0.61Aa
TBARS (mg MDA/kg meat)	EFR	0.21±0.05D	0.20±0.01Db	0.22±0.02Db	0.23±.02Db	0.34±0.01Cb	0.49±0.01Bb	0.72±0.01Ab
	CR	0.21±0.05F	0.21±0.03EFa	0.25±0.01Ea	0.30±0.02Da	1.02±0.01Ca	1.24±0.02Ba	1.64±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).
TPC, total plate count; TBARS, thiobarbituric acid reactive substances; EFR, electric field refrigeration; CR, commercial refrigeration.