Table 1. Effects of two aging methods and temperature on physico-chemical traits of pork bellies from Berkshire and crossbred (LYD) pigs during aging

	Weeks	Breed		Temperature (°C)		Aging method
	Weeks	Berkshire	LYD	0	9	Hanging	Immersed in brine
pH	0	6.51±0.10^Aa	6.29±0.02^Ba	6.40±0.14^a	6.40±0.14^a	6.40±0.14^a	6.40±0.14^a
	1	6.36±0.22^Ab	6.17±0.08^Bb	6.33±0.24^a	6.20±0.07^b	6.36±0.21^Aa	6.18±0.09^Bb
	2	5.95±0.16^c	5.96±0.15^c	6.09±0.10^Ab	5.82±0.03^Bc	5.98±0.18^b	5.93±0.12^c
Moisture (%)	0	49.06±1.05^a	49.67±0.49^a	49.36±0.88^a	49.36±0.88^a	49.36±0.88^a	49.36±0.88^b
	1	48.65±1.98^a	47.37±6.62^ab	47.74±3.35^a	48.74±5.53^a	44.29±3.61^Bb	51.43±2.48^Aa
	2	45.05±3.63^b	44.45±1.42^b	44.78±2.39^b	44.72±3.11^b	43.32±2.01^Bb	46.18±2.64^Ac
WHC (%)	0	60.66±0.84^Bb	62.49±2.04^Aa	61.57±1.83^ab	61.57±1.83^b	61.57±1.83^ab	61.57±1.83^b
	1	72.25±2.21^Aa	66.58±7.19^Ba	65.40±8.39^Ba	72.04±2.47^Aa	66.28±8.54^a	71.76±3.36^a
	2	55.08±6.53^c	46.60±13.82^b	57.11±8.74^Ab	44.57±10.52^Bc	55.22±12.62^b	46.45±8.46^c
Drip loss (%)	0	3.06±0.50^Aa	2.06±0.20^Ba	2.56±0.65^a	2.56±0.65^a	2.56±0.65^a	2.56±0.65^a
	1	0.63±0.14^b	0.56±0.12^b	0.59±0.11^b	0.63±0.15^b	0.64±0.14^b	0.57±0.12^b
	2	0.38±0.14^b	0.41±0.14^c	0.40±0.17^b	0.39±0.12^b	0.36±0.14^b	0.43±0.13^b
Purge loss (%)	0	0.00±0.00^c	0.00±0.00^c	0.00±0.00^c	0.00±0.00^c	0.00±0.00^b	0.00±0.00^c
	1	10.19±3.32^Aa	6.43±1.69^Ba	7.24±1.66^a	9.82±4.11^a	6.42±2.01^Ba	10.25±3.60^Aa
	2	7.78±2.15^Ab	4.41±2.68^Bb	5.17±3.61^b	7.02±1.82^b	7.19±3.75^a	5.00±1.22^b
Water and fat loss (%)	0	19.29±0.11^Aa	18.62±0.83^Bb	18.96±0.69^a	18.96±0.69^b	18.96±0.69^a	18.96±0.69^b
	1	13.33±0.86^Bb	15.85±3.11^Ab	16.08±3.23^b	13.85±1.67^c	14.94±3.57^b	14.52±2.06^c
	2	20.03±4.19^a	23.79±5.87^a	19.01±4.07^Ba	24.80±4.98^Aa	19.35±5.83^Ba	24.47±3.39^Aa

Means with different superscripts in the same row and section significantly differ at p<0.05.
Means with different superscripts in the same column significantly differ at p<0.05.
LYD, Landrace×Yorkshire×Duroc; WHC, water-holding capacity.