Table 3.

Effect of aging method and aging time Metmyoglobin measurement, Uncooked color (L*, a*,b*), Cooked color (L*, a*, b*) of loin muscle form pork

	Metmyoglobin (%)	Uncooked meat color			Cooked meat color
		L*	a*	b*	L*	a*	b*
Aging method
Wet aging	33.71	54.85	7.66	6.10	67.88	4.18	12.58
Dry aging	58.84	54.45	5.89	6.52	68.57	4.05	17.44
p value	< 0.001	0.586	< 0.001	0.101	0.366	0.508	< 0.001
SEMa	1.1591	0.524	0.262	0.178	0.531	0.139	0.337
Aging time
7 days	40.83	54.78	7.32	6.48	66.98	4.91	15.52
14 days	51.72	54.52	6.23	6.14	69.47	3.31	14.50
p value	< 0.001	0.731	< 0.001	0.181	0.003	< 0.001	0.043
SEM	1.591	0.524	0.262	0.178	0.531	0.139	0.337
Aging method × aging time
Wet aging
×7 days	28.26	53.55	8.42	5.99	66.61	4.96	11.95
×14 days	39.15	56.15	6.90	6.20	69.15	3.40	13.22
Dry aging
×7 days	53.40	56.00	6.22	6.22	67.35	4.86	19.10
×14 days	64.29	52.89	5.56	5.56	69.79	3.23	15.78
p value	< 0.001	< 0.001	0.252	0.034	0.941	0.888	0.001
SEM	1.984	0.741	0.371	0.251	0.751	0.196	0.477

^aSEM, standard error of mean