Table 4. Meat pH and water activity in different aging methods and aging time

Aging time (d)	Meat pH				Water activity (aw)
	Wet aging	Dry aging	Packaged dry aging	Significance	Wet aging	Dry aging	Packaged dry aging	Significance
0	5.64Cb±0.07	5.70Ca±0.05	5.71Da±0.08	*	0.95±0.02	0.95±0.01	0.95±0.01	NS
15	5.77B±0.10	5.81B±0.07	5.80C±0.13	NS	0.95±0.02	0.94±0.01	0.95±0.01	NS
30	5.75Bb±0.03	5.82Ba±0.07	5.85BCa±0.08	***	0.95±0.02	0.94±0.01	0.95±0.01	NS
45	5.75Bc±0.06	5.96Aa±0.07	5.91ABb±0.05	***	0.95a±0.01	0.93B±0.01	0.94ab±0.01	*
60	5.85Ab±0.11	6.02Aa±0.12	5.96Aa±0.06	***	0.94±0.01	0.94±0.01	0.93±0.02	NS
Significance	***	***	***		NS	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<0.001.
NS, not significant.