Table 3. Instrumental color of beef loin with different dry aging methods and periods

Trait Dry aging methods Dry aging time (wk)
0 1 2 3 4 7 10
L* EFR 37.10±2.33 38.06±0.29a 37.63±0.68 37.70±2.34 37.87±0.86 37.40±0.80 37.40±0.43a
CR 37.10±2.33A 35.84±1.50Ab 36.42±0.80A 35.80±0.97A 35.60±1.47A 36.16±1.93A 31.84±0.33Bb
a* EFR 7.17±0.50C 7.00±0.16Cb 7.94±0.21BC 8.50±0.34AB 8.82±1.78AB 9.46±0.57A 9.37±0.25A
CR 7.17±0.50B 8.10±0.10ABa 8.29±0.46AB 8.50±0.10AB 9.40±1.91A 8.48±0.98AB 8.17±0.35AB
b* EFR 5.00±0.64BC 3.83±0.12CDb 6.86±1.38Aa 6.88±1.63Aa 6.63±0.99ABa 6.52±1.51ABa 3.02±0.04Da
CR 5.00±0.64AB 4.76±0.36BCa 4.62±0.26BCb 3.20±0.35Db 4.20±0.66Cb 4.62±0.72BCb 5.52±0.19Ab
All values are mean±SD.
Means on the same row with different numbers are significantly different (p<0.05).
Means on the same column with different numbers are significantly different (p<0.05).
EFR, electric field refrigeration; CR, commercial refrigeration.