Table 1. Aging loss of beef loin with different dry aging methods and periods.
| Trait | Dry aging method | Dry aging time (wk) | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 7 | 10 | ||
| Aging loss (%) | EFR | 10.16±0.19Eb | 15.63±1.11D | 22.25±0.21C | 23.23±1.54C | 28.93±2.15B | 38.85±0.36A |
| CR | 13.40±0.01Ea | 17.01±0.01D | 23.49±2.10C | 24.30±2.07C | 29.44±2.01B | 37.75±1.19A | |
All values are mean±SD.
A–E
Means on the same row with different numbers are significantly different (p<0.05).
a,b
Means on the same column with different numbers are significantly different (p<0.05).
EFR, electric field refrigeration; CR, commercial refrigeration.