Table 2.

Effect of aging method and aging time on pH, aging loss, cooking loss, TBARS, protein solubility (sarcoplasmic, myofibrillar and total protein) of loin form pork

	pH	Aging loss (%)	Cooking loss (%)	TBARSa	Sarcoplasmic protein (mg/g)	Myofibrillar protein (mg/g)	Total protein (mg/g)
Aging method
Wet aging	5.41	4.94	27.75	0.17	79.23	43.11	112.34
Dry aging	5.51	21.20	20.30	1.66	76.80	42.07	118.86
p value	< 0.001	< 0.001	< 0.001	< 0.001	0.153	0.594	0.008
SEMb	0.011	1.460	0.545	0.041	1.092	1.331	0.698
Aging time
7 days	5.43	10.57	25.10	0.77	81.93	39.37	118.78
14 days	5.9	15.57	22.95	1.07	79.14	45.81	122.43
p value	< 0.001	0.022	0.545	< 0.001	0.109	0.009	0.006
SEM	0.001	1.460	0.008	0.041	1.092	1.331	0.698
Aging method × aging time
Wet aging
×7 days	5.4	3.69	29.44	0.11	84.76	38.34	119.54
×14 days	5.48	6.18	26.05	0.23	80.83	47.88	125.14
Dry aging
×7 days	5.50	17.44	20.75	1.42	81.18	40.40	118.01
×14 days	5.57	24.96	19.85	1.90	79.54	43.74	119.72
p value	0.845	0.234	0.116	0.205	0.478	0.139	0.084
SEM	0.017	2.064	0.770	0.006	1.545	1.882	0.987

^aUnit, MDA mg/kg meat

^bSEM, standard error of mean