Table 2. Comparison of cooking loss between longissimus thoracis (LT) and vastus lateralis (VL) muscles from different quality grades (1⁺ and 1) during postmortem wet-aging

Aging period	LT muscle		VL muscle		SEM
Aging period	1+	1	1+	1	SEM
0	14.9^bx	16.7^by	28.7^ay	29.5^az	0.80
7	16.4^bx	18.6^by	25.0^ax	24.5^ay	0.90
14	18.3^dy	22.4^cz	31.8^az	29.2^bz	0.81
21	20.7^bz	21.4^bz	26.7^axy	24.2^ay	0.98
28	21.6^bz	22.2^bz	28.4^ay	28.5^az	1.00

Different superscripts in the same row represent significant differences (p<0.05).
Different superscripts in the same column represent significant differences (p<0.05).