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

Figure 2.

Figure 2

Effect of different aging treatments on lipid oxidation of pork loins (M. Longissimus lumborum) aged for 21 days. Different aging treatments: wet-aging (WA), conventional dry-aging (DA), and UV-light dry-aging (UDA). a–c Means with different letters indicates significant differences within the same display day (p < 0.05).