Table 1. Changes in meat color attribute as a function of aging method and time

Aging time (d)		Outside				Inside
Aging time (d)		Wet aging	Dry aging	Packaged dry aging	Significance	Wet aging	Dry aging	Packaged dry aging	Significance
CIE L*	0	35.26^C±2.73	35.85^A±3.46	35.93^A±3.12	NS	37.13±2.45	36.01^A±2.77	36.06^A±2.66	NS
	15	37.90^Ba±3.70	26.00^Bb±1.93	30.43^Bc±3.71	^***	38.97±4.53	36.59^A±2.19	37.98^A±2.95	NS
	30	37.87^Ba±3.08	26.82^Bb±2.28	25.77^Cb±2.88	^***	38.53±3.26	36.90^A±6.56	36.91^A±2.68	NS
	45	37.94^Ba±1.53	25.99^Bb±4.06	23.49^Dc±3.48	^***	38.94^A±4.49	34.75^Ab±3.04	33.56^Bb±2.04	^***
	60	41.90^Aa±4.97	26.53^Bb±3.80	22.40^Dc±2.92	^***	37.01^A±3.44	32.21^Bb±2.53	36.50^Aa±4.31	^***
Significance		^***	^***	^***		NS	^***	^***
CIE a*	0	18.80^Cab±1.74	19.48^Aa±2.17	17.53^Ab±2.35	^*	22.86^A±2.27	20.54^Bb±2.72	18.84^Bc±2.47	^***
	15	19.97^A±1.82	13.92^Bb±2.86	15.68^Ab±4.72	^***	23.40^A±1.30	22.71^Aa±2.27	21.35^Ab±1.96	^**
	30	19.74^BCa±1.53	7.27^Cb±3.09	8.18^Bb±2.25	^***	23.91^A±2.29	20.74^Bb±2.27	20.90^Ab±2.34	^***
	45	20.55^Ba±1.47	5.63^CDc±2.67	8.15^Bb±2.47	^***	23.41^A±1.68	18.97^Cb±1.18	17.83^Bc±1.56	^***
	60	21.61^Aa±1.50	5.48^Db±2.61	4.86^Cb±2.41	^***	23.03^A±2.02	16.11^Db±2.60	16.43^Cb±2.70	^***
Significance		^***	^***	^***		NS	^***	^***
CIE b*	0	7.08±1.50	7.32^A±2.19	6.26^B±1.54	NS	11.19^A±1.51	9.99^Bb±1.74	9.38^Bb±1.09	^***
	15	7.73^A±1.36	5.67^Bb±1.77	7.71^Aa±2.56	^**	13.41^A±5.94	11.18^Aab±1.31	10.25^Ab±1.26	^*
	30	7.06^A±0.99	3.39^Cb±1.46	3.52^Cb±1.73	^***	11.99^A±1.57	10.20^Bb±1.46	10.06^ABb±1.58	^***
	45	7.19^A±0.94	3.52^Cb±1.74	3.34^CDb±1.33	^***	11.91^A±1.36	8.89^Cb±1.10	7.99^Cc±0.81	^***
	60	7.71^A±1.79	3.00^Cb±1.43	2.29^Db±1.05	^***	11.73^A±1.68	7.38^Db±1.42	7.09^Cb±1.11	^***
Significance		NS	^***	^***		NS	^***	^***

Results are presented means±SD.
Means with different superscripts in the same column significantly differ (p<0.05).
Means with different superscripts in the same row significantly differ (p<0.05).
p<0.05,
p<0.01,
p<0.001.
NS, not significant.