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.