Table 3. Texture profile of pork loin by two aging conditions

	Condition	Aging period (d)
	Condition	0	7	14	SEM	ANOVA
Hardness (kgf)	Dry	1.35^b	1.82^a	1.17^Bc	0.099	P^***
	Wet	1.35^b	1.66^a	1.57^Aa	0.048	T×S^*
	SEM	0.004	0.056	0.090
Chewiness (kgf, mm)	Dry	1.06	0.97	0.47^B	0.165
	Wet	1.06	0.97	0.85^A	0.153
	SEM	0.298	0.081	0.105
Adhesiveness (kgf)	Dry	0.23 ^b	0.47 ^a	0.15^Bb	0.052
	Vacuum	0.23	0.34	0.31^A	0.024
	SEM	0.026	0.037	0.041

Means in the same row within the same aging condition with different letters are significantly different (p<0.05).
Means in the same column within the same aging period with different letters are significantly different (p<0.05).
p<0.05,
p<0.01,
p<0.001.
ANOVA, two-way ANOVA analysis among the treatments; P, aging period; T, treatments; S, storage.