Table 2. Changes in pH and water-holding capacity 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
pH	5.74^b	5.70^cde	5.72^bcd	5.69^de	5.72^bcd	5.67^e	5.75^ab	5.72^a	5.78^a	5.74^bc	5.67^e	5.68^e	5.75^ab	5.73^bcd	0.04	<0.001	<0.001	0.092
Moisture	58.3^bcd	59.1^ab	58.1^bcd	58.5^abc	57.6^cd	57.0^d	59.2^ab	59.8^a	57.6^cd	57.0^d	57.9^bcd	57.6^cd	57.3^cd	56.9^d	1.33	<0.001	0.963	0.402
CL	23.81^b	23.16^bc	25.34^a	25.11^a	23.54^f	21.56^g	20.41^e	25.32^a	20.89^de	22.24^cd	21.27^de	22.33^cd	19.71^e	19.68^e	1.62	<0.001	0.003	<0.001
RW	11.63^a	11.44^a	7.64^bc	6.89^bcd	7.11^bcd	6.82^bcd	5.94^de	6.43^b	4.62^ef	4.91^ef	6.55^cd	6.62^cd	4.11^f	4.42^f	1.39	<0.001	0.299	0.056

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