Table 1. Changes in muscle pH and released water (RW) % of wet- and dry-aged pork cuts during aging.
| Pork cuts | pH | RW (%) | ||||||
|---|---|---|---|---|---|---|---|---|
| Day 1 | Day 7 | Day 14 | Day 21 | Day 1 | Day 7 | Day 14 | Day 21 | |
| SW | 5.94±0.09a | 5.89±0.19ab | 5.83±0.08ab | 5.73±0.04bB | 2.01±0.08d | 2.58±0.08c | 4.78±0.16aA | 4.08±0.20bA |
| SD | 5.92±0.09 | 5.94±0.11 | 5.89±0.05 | 5.91±0.01A | 1.81±0.20bc | 2.36±0.40ab | 2.76±0.17aB | 1.46±0.17cB |
| BW | 5.84±0.03a | 5.83±0.01a | 5.79±0.07ab | 5.72±0.08b | 2.46±0.23b | 3.95±0.57aA | 3.53±0.05abA | 2.22±0.26bA |
| BD | 5.85±0.01 | 5.82±0.07 | 5.86±0.03 | 5.80±0.05 | 2.20±0.17a | 1.80±0.46abB | 1.07±0.27cB | 1.25±0.38bcB |
All values are mean±standard deviation (n=5); Different superscripts in a column (A-B) and row (a-d) indicate significant difference (p<0.05).
SW, shoulder blade-wet aging; SD, shoulder blade-dry aging; BW, belly-wet aging; BD, belly-dry aging.