Table 2. Crust thickness and aging loss during aging period in different aging methods and aging time

Aging time (d)	Crust thickness (mm)				Aging loss (%)
Aging time (d)	Wet aging	Dry aging	Packaged dry aging	Significance	Wet aging	Dry aging	Packaged dry aging	Significance
15	-	6.75^ABa±1.28	3.75^Bb±0.89	^***	1.98^Bb±0.44	16.95^Da±1.85	15.06^Da±1.15	^***
30	-	6.13^Ba±0.83	4.00^Bb±1.85	^*	2.33^Bc±0.63	29.49^Ca±3.03	24.57^Cb±0.71	^***
45	-	6.00^Ba±0.76	3.88^Bb±1.55	^**	3.35 ^Ac±0.55	35.55^Ba±1.79	31.79^Bb±1.23	^***
60	-	7.75^A±1.04	6.38^A±2.33	NS	3.39^Ac±0.62	43.66^Aa±2.59	39.82^Ab±0.25	^***
Significance	-	^**	^*		^**	^***	^***

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.