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. 2021 Oct 19;10(10):2503. doi: 10.3390/foods10102503

Figure 1.

Figure 1

Effect of different aging treatments on the instrumental color characteristic of pork loins (M. Longissimus lumborum) aged for 21 days during 7 days of display period. Different aging treatments: wet-aging (WA), conventional dry-aging (DA), and UV-light dry-aging (UDA). a,b Means with different letters indicate significant differences within the same display day (p < 0.05). (a) CIE L*; (b) CIE a*; (c) CIE b*; (d) Hue Angle; (e) Chroma.