Table 3. Effects of two aging methods and temperature on meat color of pork bellies from Berkshire and crossbred (LYD) pigs during aging

Items	Weeks	Breed		Temperature (°C)		Aging method
Items	Weeks	Berkshire	LYD	0	9	Hanging	Immersed in brine
L*	0	47.23±0.85^Bb	51.05±1.41^Ab	49.14±2.31^b	49.14±2.31^b	49.14±2.31^b	49.14±2.31^c
	1	47.40±5.46^Bb	52.49±4.78^Ab	51.64±4.44^b	47.87±6.37^b	46.50±3.03^Bb	52.72±5.96^Ab
	2	65.19±4.40^a	63.80±3.44^a	61.65±1.70^Ba	67.34±3.42^Aa	65.16±4.73^a	63.83±2.99^a
a*	0	18.59±0.45^Aa	12.66±0.44^Ba	15.62±3.13^a	15.62±3.13^a	15.62±3.13^a	15.62±3.13^a
	1	13.45±3.19^b	12.21±3.31^a	11.46±2.79^Bb	14.28±3.05^Aa	15.00±2.43^Aa	11.16±2.38^Bb
	2	8.35±2.01^c	8.74±1.63^b	9.16±1.64^c	7.94±1.81^b	8.30±1.22^b	8.80±2.27^b
b*	0	3.34±0.51^Ab	2.22±0.72^Bb	2.78±0.86^b	2.78±0.86^b	2.78±0.86^b	2.78±0.86^b
	1	2.08±0.99^Bc	4.75±3.13^Aa	3.77±3.51^ab	2.77±1.01^b	2.71±1.24^b	3.44±3.17^ab
	2	4.78±1.21^a	5.09±0.95^a	4.72±0.85^a	5.14±1.27^a	5.26±1.07^a	4.60±1.02^a
W	0	37.21±1.14^Bb	44.40±0.84^Aa	40.81±3.89^b	40.81±3.89^b	40.81±3.89^b	40.81±3.89^b
	1	41.16±7.30^b	38.24±9.22^b	40.32±9.34^b	39.55±7.18^b	38.38±4.81^b	42.39±10.09^b
	2	50.87±3.71^a	48.53±3.51^a	47.48±3.09^Ba	51.92±2.96^Aa	49.37±3.60^a	50.02±3.98^a
c	0	18.89±0.52^Aa	12.87±0.50^Ba	15.88±3.19^a	15.88±3.19^a	15.88±3.19^a	15.88±3.19^a
	1	13.63±3.28^b	13.57±2.64^a	12.59±2.42^b	14.57±3.09^a	15.27±2.58^Aa	12.08±2.33^Bb
	2	9.72±1.83^c	10.17±1.52^b	10.35±1.53^c	9.54±1.75^b	9.90±0.96^b	9.99±2.20^b
h	0	10.15±1.30^b	9.86±3.07^c	10.00±2.36^b	10.00±2.36^b	10.00±2.36^b	10.00±2.36^c
	1	8.55±2.70^Bb	21.98±16.39^Ab	18.18±17.64^b	11.07±3.68^b	9.81±3.43^b	16.87±14.95^b
	2	30.34±8.51^a	30.58±6.13^a	27.66±5.78^a	33.26±7.71^a	32.59±7.58^a	28.33±6.53^a

Means with different superscripts in the same row and section significantly differ at p<0.05.
Means with different superscripts in the same column significantly differ at p<0.05.
LYD, Landrace×Yorkshire×Duroc.