Table 1.
Proximate compositions of aging method and aging time on loin from pork
| Moisture (%) | Crude protein (%) | Crude fat (%) | Ash (%) | |
|---|---|---|---|---|
| Aging method | ||||
| Wet aging | 70.03 | 23.70 | 2.65 | 1.18 |
| Dry aging | 66.69 | 24.50 | 3.57 | 1.58 |
| p value | < 0.001 | 0.006 | < 0.001 | < 0.001 |
| SEMa | 0.215 | 0.169 | 0.056 | 0.022 |
| Aging time | ||||
| 7 days | 68.62 | 25.01 | 2.31 | 1.28 |
| 14 days | 68.09 | 23.09 | 3.91 | 1.48 |
| p value | < 0.001 | < 0.001 | < 0.001 | < 0.001 |
| SEM | 0.215 | 0.169 | 0.056 | 0.001 |
| Aging method × aging time | ||||
| Wet aging | ||||
| ×7 days | 70.66 | 24.80 | 1.98 | 1.14 |
| ×14 days | 70.62 | 22.60 | 3.33 | 1.23 |
| Dry aging | ||||
| ×7 days | 67.81 | 25.22 | 2.64 | 1.43 |
| ×14 days | 66.79 | 23.79 | 4.49 | 1.73 |
| p value | 0.088 | 0.132 | 0.005 | 0.024 |
| SEM | 0.035 | 0.239 | 0.080 | 0.031 |
aSEM, standard error of mean