Table 4. Effects of two aging methods and temperature on texture profile of pork bellies from Berkshire and crossbred (LYD) pigs during aging

Items	Weeks	Breed		Temperature (°C)		Aging method
		Berkshire	LYD	0	9	Hanging	Immersed in brine
Hardness (kg)	0	0.44±0.02Bb	0.49±0.02Aa	0.46±0.03a	0.46±0.03	0.46±0.03	0.46±0.03a
	1	0.52±0.04Aa	0.41±0.07Bb	0.48±0.07a	0.47±0.08	0.45±0.08	0.49±0.07a
	2	0.47±0.09Aab	0.40±0.03Bb	0.41±0.05b	0.46±0.09	0.47±0.09A	0.40±0.03Bb
Surface hardness (kg)	0	0.44±0.02Bb	0.46±0.03Aa	0.45±0.02ab	0.45±0.02	0.45±0.02	0.45±0.02a
	1	0.51±0.05Aa	0.41±0.07Bb	0.48±0.07a	0.45±0.08	0.45±0.08	0.47±0.07a
	2	0.47±0.09Aab	0.40±0.03Bb	0.41±0.05b	0.46±0.09	0.47±0.09A	0.40±0.03Bb
Cohesiveness (%)	0	0.56±0.01Aa	0.52±0.00B	0.54±0.02	0.54±0.02a	0.54±0.02	0.54±0.02a
	1	0.55±0.03a	0.61±0.24	0.66±0.24	0.52±0.04ab	0.66±0.24	0.52±0.05ab
	2	0.52±0.03b	0.52±0.06	0.54±0.05	0.50±0.04b	0.54±0.05A	0.49±0.03Bb
Springiness (mm)	0	1.00±0.00	1.02±0.03b	1.01±0.02b	1.01±0.02	1.01±0.02b	1.01±0.02
	1	1.01±0.02	1.19±0.41a	1.26±0.47a	1.01±0.02	1.27±0.47a	1.00±0.01
	2	1.01±0.02	1.04±0.06ab	1.03±0.06ab	1.01±0.02	1.04±0.06b	1.01±0.02
Gumminess (kg)	0	0.24±0.01Bb	0.25±0.01A	0.25±0.01b	0.25±0.01	0.25±0.01	0.25±0.01a
	1	0.28±0.03a	0.26±0.13	0.31±0.11a	0.24±0.05	0.30±0.12	0.26±0.05a
	2	0.25±0.05Ab	0.21±0.03B	0.22±0.04b	0.23±0.06	0.26±0.05A	0.20±0.02Bb
Chewiness (kg, mm)	0	0.25±0.01b	0.26±0.01	0.25±0.01b	0.25±0.01	0.25±0.01b	0.25±0.01a
	1	0.28±0.02a	0.35±0.34	0.44±0.33a	0.25±0.05	0.42±0.34a	0.26±0.05a
	2	0.25±0.05b	0.22±0.05	0.23±0.05b	0.23±0.06	0.27±0.05b	0.20±0.02b
Adhesiveness (kgf)	0	0.06±0.01Bb	0.09±0.02Aa	0.08±0.02	0.08±0.02	0.08±0.02	0.08±0.02ab
	1	0.09±0.02Aa	0.07±0.02Bb	0.08±0.01	0.08±0.03	0.08±0.03	0.08±0.01a
	2	0.08±0.01b	0.07±0.01b	0.07±0.01	0.07±0.01	0.08±0.01A	0.07±0.01Bb

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.