Table 6 Sensory property of bone-in shell loin by different dry-aging conditions

Item Condition Dry-aging period (d)
0 20 40 60
Tendernes T1 3.73±0.07cC 4.26±0.13bB 4.07±0.12bcB 4.62±0.11aC
T2 4.14±0.10cAB 5.02±0.09bA 5.19±0.25abA 5.42±0.10aA
T3 4.34±0.04cA 4.96±0.10bA 4.95±0.18bA 5.41±0.07aA
T4 3.98±0.05cB 4.84±0.07bA 4.91±0.05bA 5.04±0.08abB
Juiciness T1 3.84±0.24 4.20±0.20 4.15±0.15C 4.13±0.11C
T2 4.29±0.12b 5.08±0.14a 5.09±0.28aA 5.12±0.15aA
T3 4.32±0.06b 4.41±0.29b 4.60±0.07bB 5.18±0.07aA
T4 4.05±0.13b 4.70±0.17a 4.90±0.14aAB 4.59±0.13aB
Flavor likeness T1 3.96±0.09ab 4.46±0.34ab 3.79±0.08bB 4.62±0.16aB
T2 4.34±0.17b 4.96±0.04a 5.34±0.14aA 5.15±0.13aA
T3 4.35±0.10b 4.72±0.20ab 4.99±0.06aA 5.16±0.08aA
T4 4.03±0.19b 4.87±0.10a 5.11±0.08aA 4.88±0.06aAB
Overall acceptability T1 3.82±0.08cB 4.40±0.27ab 4.06±0.06bcB 4.70±0.11aB
T2 4.31±0.04bA 5.01±0.06a 5.24±0.07aA 5.23±0.08aA
T3 4.36±0.12cA 4.75±0.18b 5.05±0.05abA 5.30±0.05aA
T4 3.99±0.11bB 4.96±0.05a 4.98±0.08aA 4.95±0.11aAB
Treatments are the same as Table 1.
All values are mean±standard error.
Tenderness, very tough (1) to very tender (6); juiciness, very dry (1) to very juicy (6); flavor, dislike extremely (1) to like extremely (6); overall acceptability, dislike extremely (1) to like extremely (6).
a–c Means in the same row within the same dry aging condition with different letters are significantly different (p<0.05).
A–C Means in the same column within the same dry aging period with different letters are significantly different (p<0.05).