Table 2.
Effect of different aging treatments on pH, water-holding capacity measurements, and shear force of pork loins (M. Longissimus lumborum) aged for 21 days.
| Treatments | pH | Drip Loss (%) | Display Loss (%) | Freeze/Thaw Loss (%) | Cook Loss (%) | Shear Force (N) |
|---|---|---|---|---|---|---|
| WA | 5.58 b | 1.42 a | 4.37 a | 2.86 a | 21.92 | 26.41 |
| DA | 5.59 b | 0.85 b | 3.57 b | 1.92 b | 22.83 | 25.08 |
| UDA | 5.62 a | 0.77 b | 3.48 b | 1.79 b | 21.98 | 27.05 |
| SEM | 0.0117 | 0.1611 | 0.2562 | 0.2426 | 0.7548 | 1.3044 |
| p-value | 0.0311 | 0.0159 | 0.0285 | 0.0083 | 0.5573 | 0.3274 |
a,b Different superscript letters indicated a significant difference between the different aging methods (p < 0.05). Different aging treatments: wet-aging (WA), conventional dry-aging (DA) and UV-light dry-aging (UDA). SEM: standard error of means.