Table 2. Color characteristics of pork loin by two aging conditions
CIE | Condition | Aging period (d) |
0 | 7 | 14 | SEM | ANOVA |
L* | Dry | 46.77b | 51.32Ba | 50.67a | 0.838 | P** |
Wet | 46.77b | 53.74Aa | 51.73ab | 1.356 | |
SEM | 0.917 | 0.521 | 0.843 | | |
a* | Dry | 9.92b | 11.93Aa | 9.16Ab | 0.544 | T** |
Wet | 9.92a | 6.55Bb | 6.35Bb | 0.828 | T×S** |
SEM | 0.236 | 1.224 | 0.651 | | |
b* | Dry | 2.63 | 1.22B | 3.05A | 0.409 | T×S** |
Wet | 2.63b | 5.56Aa | 1.17Bb | 0.724 | |
SEM | 0.655 | 0.971 | 0.471 | | |
Means in the same row within the same aging condition with different letters are significantly different (p<0.05).
Means in the same column within the same aging period with different letters are significantly different (p<0.05).
p<0.05,
p<0.01,
p<0.001.
ANOVA, two-way ANOVA analysis among the treatments; P, aging period; T, treatments; S, storage.