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. 2016 Jun 30;36(3):369–376. doi: 10.5851/kosfa.2016.36.3.369

Table 5. Texture properties and shear force of control and dry-aged pork loin.

	Treatment		SEM¹
	Control	Dry-aged	SEM¹
Hardness (kg)	35.57^a	27.13^b	0.845
Cohesiveness	0.51^a	0.48^b	0.152
Springiness	0.50^b	0.57^a	0.009
Gumminess	18.34^a	13.22^b	0.487
Chewiness	9.14^a	7.60^b	0.315
Resilience	0.19^a	0.15^b	0.003
Shear force (kg)	4.64^a	2.50^b	0.282

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

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