Table 4. Shear force of pork loin with different dry aging methods and periods

Trait	Dry aging method	Dry aging time (weeks)
		0	1	2	3	4	5	6	9
Shear force (N)	EFR	27.45±4.51A	31.44±2.39A	29.06±5.80A	27.83±2.44A	27.35±3.48A	22.62±4.15B	18.54±1.35C	14.82±0.40C
	CR	27.45±4.51	31.81±2.04	29.43±2.73

All values are mean±SD.
Means on the same row with different numbers are significantly different (p<0.05).
EFR, electric field refrigeration; CR, commercial refrigeration.