Table 1. Changes in meat color of pork loins treated ultrasound during wet and dry combined aging

Measurement	Wet-dry aging period (d)														SEM	Contrast
	0		7–3		7–7		14–3		14–7		21–3		21–7			AG	US	AG×US
	C	T	C	T	C	T	C	T	C	T	C	T	C	T		AG	US	AG×US
CIE L*	50.7^cd	51.1^bcd	50.5^d	50.1^cd	49.6^d	48.9^d	53.2^abc	53.6^ab	49.6^d	49.4^d	55.0^a	55.0^a	54.6^a	55.5^a	2.73	<0.001	0.643	0.977
CIE a*	7.89^bcde	7.83^cde	7.74^de	9.47^a	7.95^bcde	8.13^bcde	9.14^ab	8.24^abcde	8.00^bcde	7.25^e	8.34^abcde	9.14^ab	9.07^abc	8.67^abcd	1.23	0.006	0.689	0.015
CIE b*	1.80^g	2.19^fg	3.12^ef	6.33^a	3.55^e	6.02^ab	3.74^de	6.34^c	5.04^bc	6.65^a	4.65^cd	6.37^a	5.69^abc	6.36^a	1.19	<0.001	<0.001	0.002

Means with different superscripts in the same row are significantly different.
C, control; T, treatment; AG, aging; US, ultrasound.