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).