Table 1. pH, volatile basic ntrogen, 2-thiobarbituric acid reactive substances, instrumental color (CIE L^*, a^*, and b^*), and color difference of vacuum-packaged dry-aged beef during 21 d of storage at refrigeration conditions (4°C).

Traits	Storage (d)				SEM1)
	0	7	14	21
pH	5.62c	5.65b	5.69a	5.55d	0.004
VBN (mg/100 g)	16.92b	17.15b	19.03b	23.92a	0.678
TBARS (mg MDA/kg meat)	0.98ab	1.13a	0.87b	0.83b	0.041
CIE L*	33.42b	37.99a	35.76ab	35.59b	0.524
CIE a*	10.00c	10.25c	12.42a	11.64b	0.117
CIE b*	6.35c	6.35c	9.50a	7.83b	0.054
△E	-	6.11a	5.53ab	3.98b	0.3664

¹⁾Standard error of the mean (n=12).

^a–dDifferent letters within the same row represent significant difference (p<0.05).

VBN, volatile basic nitrogen; TBARS, 2-thiobarbituric acid-reactive substance; MDA, malondialdehyde.