Table 4 Chemical composition of shell loin cut when dry-aged at 4 different conditions

Item	Condition	Dry-aging period (d)
Item	Condition	0	20	40	60
Moisture (%)	T1	68.21^a±0.39	66.32^abA±0.30	67.88^abA±0.62	65.8^bA±1.77
	T2	65.73^a±1.05	63.76^abAB±0.91	63.39^abB±0.58	61.66^bB±0.52
	T3	66.55^a±0.91	65.44^abA±0.96	63.15 ^abcB±0.31	61.21^cB±0.82
	T4	66.96^a±2.10	62.3^bB±0.47	63.53^bB±0.59	63.08^bB±0.79
Fat (%)	T1	8.79^b±1.86	11.74^a±0.25	10.23^{a B}±0.32	10.54^{a B}±2.43
	T2	10.61^b±1.10	14.06^a±0.86	14.42^{a A}±0.39	14.55^{a A}±0.21
	T3	10.64^b±1.48	12.45^a±1.21	13.55 ^{a A}±0.14	15.06^{a A}±0.72
	T4	10.19^b±2.57	14.81^a±1.02	13.39 ^{a A}±0.68	13.76^{a A}±0.89
Protein (%)	T1	21.11±0.57	20.97±0.12	21.85^A±0.51	22.27±0.46
	T2	21.07±0.22	20.84±0.25	19.55^B±0.18	21.30±0.14
	T3	20.48±0.44	20.43±0.40	21.47^A±0.42	21.51±0.77
	T4	20.85±0.84	20.60±0.29	21.50^A±0.23	22.02±0.22
Collagen (%)	T1	1.73±0.80	1.77±0.09	1.75^A±0.09	1.72±0.03
	T2	1.87±0.07	1.99±0.05	1.55^B±0.00	1.87±0.06
	T3	1.77±0.02	1.95±0.07	1.87^A±0.00	1.95±0.07
	T4	1.83±0.27	1.95±0.06	1.87^A±0.04	1.77±0.09

Treatments are the same as Table 1.
All values are mean±standard error.
^a–c Means in the same row within the same dry aging condition with different letters are significantly different (p<0.05).
^A,B Means in the same column within the same dry aging period with different letters are significantly different (p<0.05).