Table 5. Sensory evaluation of the sous vide pork loin and sous vide after wet-aging with different conditions

Traits	Raw meat	Wet-aging conditions			SEM
		CR (2 wk)	PEFR
		CR (2 wk)	0°C (3 wk)	–1°C (4 wk)
Color	7.67±1.03^b	8.75±0.27^a	9.03±0.57^a	9.15±0.51^a	0.175
Taste	8.28±0.38^c	8.45±0.69^bc	9.05±0.68^a	8.82±0.58^ab	0.097
Rancid	8.75±0.76^ab	7.80±0.97^b	9.17±0.93^a	8.58±0.58^ab	0.188
Metallic	8.20±0.79^ab	7.50±1.22^b	9.00±1.07^a	8.38±0.44^ab	0.192
Flavor	8.22±0.44^b	8.29±0.67^b	9.00±0.92^a	8.93±0.51^a	0.101
Off-flavor	7.49±0.86^b	7.29±0.95^b	8.83±1.21^a	8.40±1.14^ab	0.233
Texture	7.93±0.80^b	8.50±0.63^ab	9.00±0.71^a	8.82±0.68^a	0.201
Overall acceptability	7.96±0.65^b	8.56±0.78^ab	9.00±0.76^a	8.97±0.77^a	0.123

All values are expressed as mean±SE.
Means in the same row with different letters are significantly different (p<0.05).
CR, commercial refrigerator; PEFR, pulsed electric field refrigerator.