Table 1 Changes in muscle pH and released water (RW) % of wet- and dry-aged pork cuts during aging

Pork cuts pH RW (%)
Day 1 Day 7 Day 14 Day 21 Day 1 Day 7 Day 14 Day 21
SW 5.94±0.09a 5.89±0.19ab 5.83±0.08ab 5.73±0.04bB 2.01±0.08d 2.58±0.08c 4.78±0.16aA 4.08±0.20bA
SD 5.92±0.09 5.94±0.11 5.89±0.05 5.91±0.01A 1.81±0.20bc 2.36±0.40ab 2.76±0.17aB 1.46±0.17cB
BW 5.84±0.03a 5.83±0.01a 5.79±0.07ab 5.72±0.08b 2.46±0.23b 3.95±0.57aA 3.53±0.05abA 2.22±0.26bA
BD 5.85±0.01 5.82±0.07 5.86±0.03 5.80±0.05 2.20±0.17a 1.80±0.46abB 1.07±0.27cB 1.25±0.38bcB
All values are mean±standard deviation (n=5); Different superscripts in a column (A-B) and row (a-d) indicate significant difference (p<0.05).
SW, shoulder blade-wet aging; SD, shoulder blade-dry aging; BW, belly-wet aging; BD, belly-dry aging.