Table 2. Proximate composition (%) of control and dry-aged pork loin.

	Treatment		SEM1
	Control	Dry aged
Moisture	70.64a	68.21b	0.395
Crude fat	6.12	6.33	0.378
Crude protein	22.28b	23.56a	0.158
Crude ash	0.99b	1.24a	0.076
pH	5.54b	5.66a	0.012
Cooking loss	34.34a	28.16b	0.219

¹Standard errors of the least square means (n=10).

^a,bValues with different letters within the same column differ significantly (p<0.05).