Table 4.
Effect of aging method and aging time on sensory characteristics of loin muscle form pork
| Off flavor | Aroma | Juiciness | Tenderness | Chewiness | Roast color | Overall | |
|---|---|---|---|---|---|---|---|
| Aging method | |||||||
| Wet aging | 3.813 | 3.438 | 3.500 | 3.625 | 4.313 | 3.188 | 3.375 |
| Dry aging | 2.438 | 2.438 | 4.813 | 4.250 | 3.563 | 3.563 | 5.188 |
| p value | 0.001 | 0.030 | 0.010 | 0.122 | 0.091 | 0.477 | < 0.001 |
| SEMa | 0.262 | 0.309 | 0.334 | 0.278 | 0.303 | 0.368 | 0.311 |
| Aging time | |||||||
| 7 days | 3.313 | 2.938 | 4.063 | 3.500 | 4.188 | 3.250 | 4.125 |
| 14 days | 2.938 | 2.938 | 4.250 | 4.375 | 3.688 | 3.500 | 4.438 |
| p value | 0.320 | 1.000 | 0.695 | 0.034 | 0.254 | 0.635 | 0.483 |
| SEM | 0.262 | 0.309 | 0.334 | 0.278 | 0.303 | 0.368 | 0.311 |
| Aging method × aging time | |||||||
| Wet aging × 7 days | 3.875 | 3.125 | 3.375 | 3.125 | 4.625 | 2.750 | 3.250 |
| Dry aging × 7 days | 2.750 | 2.750 | 4.750 | 3.875 | 3.750 | 3.750 | 5.000 |
| Wet aging × 14 days | 3.750 | 3.750 | 3.625 | 4.125 | 4.000 | 3.625 | 3.500 |
| Dry aging × 14 days | 2.125 | 2.125 | 4.875 | 4.625 | 3.375 | 3.375 | 5.375 |
| p value | 0.505 | 0.164 | 0.896 | 0.752 | 0.773 | 0.240 | 0.888 |
| SEM | 0.371 | 0.437 | 0.473 | 0.392 | 0.429 | 0.521 | 0.440 |
aSEM, standard error of mean