Table 1. pH, volatile basic ntrogen, 2-thiobarbituric acid reactive substances, instrumental color (CIE L*, a*, and b*), and color difference of vacuum-packaged dry-aged beef during 21 d of storage at refrigeration conditions (4°C)

Traits Storage (d) SEM1)
0 7 14 21
pH 5.62c 5.65b 5.69a 5.55d 0.004
VBN (mg/100 g) 16.92b 17.15b 19.03b 23.92a 0.678
TBARS (mg MDA/kg meat) 0.98ab 1.13a 0.87b 0.83b 0.041
CIE L* 33.42b 37.99a 35.76ab 35.59b 0.524
CIE a* 10.00c 10.25c 12.42a 11.64b 0.117
CIE b* 6.35c 6.35c 9.50a 7.83b 0.054
△E - 6.11a 5.53ab 3.98b 0.3664
Standard error of the mean (n=12).
Different letters within the same row represent significant difference (p<0.05).
VBN, volatile basic nitrogen; TBARS, 2-thiobarbituric acid-reactive substance; MDA, malondialdehyde.