Table 2. Effects of gelatin coating with/without sonication on the physicochemical properties of wet-aged pork loins

Traits	G0	G0S	G1	G1S	G5	G5S
Moisture content (%)	58.52±0.27^c	60.71±0.11^b	57.63±0.08^d	58.15±0.34^cd	60.51±0.04^b	61.28±0.16^a
pH	5.71±0.01^d	5.64±0.02^e	5.89±0.01^a	5.80±0.01^c	5.84±0.02^b	5.81±0.01^c
CIE L*	54.38±0.25^d	62.53±0.12^a	52.35±0.28^e	61.05±0.32^b	48.79±0.18^f	55.23±0.24^c
CIE a*	6.64±0.23^a	5.16±0.33^cd	5.98±0.12^ab	3.46±0.28^e	5.68±0.23^bc	4.55±0.35^d
CIE b*	5.17±0.16^b	6.07±0.31^a	5.33±0.19^b	5.47±0.26^ab	3.84±0.11^c	4.20±0.15^c

Mean±SE of three replicates is presented.
Different letters indicate a significant difference (p<0.05).
p<0.05,
p<0.01,
p<0.001.
G0 (control), without gelatin coating and sonication; G0S, non-gelatin coated with sonication; G1, 1% gelatin-coated without sonication; G1S, 1% gelatin-coated with sonication; G5, 5% gelatin-coated without sonication; G5S, 5% gelatin-coated with sonication; NS, not significant.