Table 2. Changes in color measurements of wet- and dry-aged pork cuts during aging.
| Pork cuts | L* | a* | b* | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Day 1 | Day 7 | Day 14 | Day 21 | Day 1 | Day 7 | Day 14 | Day 21 | Day 1 | Day 7 | Day 14 | Day 21 | |
| SW | 48.32 ±1.56ab |
49.83 ±0.32aA |
49.78 ±0.42aA |
46.70 ±1.63bA |
16.89 ±0.99 |
16.63 ±1.02 |
14.72 ±1.80B |
14.84 ±0.25B |
3.74 ±0.66c |
5.15 ±1.07bc |
6.04 ±0.15ab |
6.40 ±0.11a |
| SD | 46.41 ±1.20a |
43.76 ±1.67abB |
41.51 ±1.72bB |
42.49 ±0.74bB |
16.43 ±0.59 |
17.47 ±1.22 |
17.44 ±1.95A |
17.16 ±2.17A |
3.35 ±0.13c |
5.29 ±0.46b |
6.35 ±1.69ab |
7.70 ±0.70a |
| BW | 56.71 ±1.39 |
57.68 ±1.58A |
58.30 ±2.10A |
54.60 ±2.20A |
11.26 ±0.52 |
12.03 ±0.56 |
12.11 ±1.03 |
12.72 ±0.67 |
4.58 ±0.34c |
6.16 ±0.29b |
6.85 ±0.09a |
6.60 ±0.64ab |
| BD | 55.45 ±0.30a |
53.39 ±1.82abB |
52.42 ±1.59bB |
50.69 ±1.77bB |
11.66 ±0.82 |
12.86 ±0.20 |
12.75 ±1.48 |
13.89 ±1.84 |
4.45 ±0.06c |
6.09 ±0.40b |
6.69 ±0.20ab |
7.11 ±0.48a |
All values are mean±standard deviation (n=5); Different superscripts in a column (A-B) and row (a-c) indicate significant difference (p<0.05).
SW, shoulder blade-wet aging; SD, shoulder blade-dry aging; BW, belly-wet aging; BD, belly-dry aging.