Table 2. Sensory properties of LT (M. longissmus thoracis), GM (M. glutaeusmedus) and SM (M. semimembranosus) muscles as affected by different aging methods and duration.

Item		Aging method	Aging period (d)
			0	20	40	60
LT	Tenderness	Dry	3.14±0.04b*	3.35±0.41b	3.88±0.13ab	4.48±0.09a
		Wet	3.16±0.17b	3.86±0.33ab	3.83±0.39ab	4.70±0.44a
	Juiciness	Dry	3.46±0.27b	3.47±0.19b	3.76±0.16ab	4.28±0.15a
		Wet	3.55±0.12b	3.87±0.14ab	3.78±0.26ab	4.18±0.16a
	Flavor	Dry	3.81±0.24	3.97±0.21	4.28±0.27	4.50±0.06
		Wet	3.59±0.03	3.81±0.18	3.86±0.12	4.19±0.32
	Overall-likeness	Dry	3.52±0.13b	3.57±0.10b	4.10±0.17a	4.43±0.06a
		Wet	3.53±0.07b	3.88±0.12ab	3.81±0.18ab	4.38±0.31a
GM	Tenderness	Dry	3.15±0.15b	3.63±0.34b	4.31±0.09aA	4.53±0.12aA
		Wet	3.01±0.13c	3.73±0.06b	4.04±0.03ab	4.15±0.03aB
	Juiciness	Dry	3.03±0.20b	3.31±0.25ab	3.64±0.31ab	3.89±0.16a
		Wet	2.94±0.14c	3.36±0.11bc	3.74±0.08ab	3.95±0.20a
	Flavor	Dry	2.95±0.17c	3.50±0.16b	3.88±0.12bA	4.41±0.02aA
		Wet	3.01±0.15b	3.20±0.07b	3.32±0.12bB	3.98±0.10aB
	Overall-likeness	Dry	2.85±0.12c	3.42±0.26bc	4.04±0.09ab	4.27±0.26a
		Wet	2.89±0.11c	3.21±0.09b	3.81±0.07a	4.08±0.07a
SM	Tenderness	Dry	2.46±0.13b	2.81±0.37b	3.56±0.15a	4.21±0.15a
		Wet	2.53±0.07c	3.44±0.30b	3.88±0.03ab	4.21±0.02a
	Juiciness	Dry	2.60±0.10b	2.84±0.18b	3.43±0.20a	3.68±0.19a
		Wet	2.75±0.16c	3.12±0.22bc	3.76±0.06ab	3.63±0.19a
	Flavor	Dry	3.18±0.05c	3.41±0.09bcA	3.66±0.09b	4.01±0.13aA
		Wet	2.98±0.07b	2.93±0.13bB	3.48±0.09ab	3.36±0.09aB
	Overall-likeness	Dry	2.51±0.07c	3.06±0.07b	3.45±0.07ab	3.79±0.23a
		Wet	2.63±0.03c	2.87±0.12c	3.53±0.15b	4.23±0.16a

^*Mean±SE, the mean values were calculated using 6-points scale (1, dislike extremely; 2, dislike very much; 3, neither like nor dislike; 4, like moderately; 5, like very much; 6, extremely like).

^a–cMeans in a same row within the same aging method are significantly different (p<0.05).

^A,BMeans in the same column within each sensory attribute are significantly different (p<0.05).