Table 3. Effects of gelatin coating with/without sonication on aging loss, cooking loss, and water holding capacity (WHC) of wet-aged pork loins

Traits (%)	G0	G0S	G1	G1S	G5	G5S
Aging loss	2.89±0.27^a	2.58±0.20^ab	2.45±0.30^ab	2.41±0.12^ab	2.47±0.06^ab	1.95±0.41^b
Cooking loss	36.15±0.23^d	37.05±0.25^c	36.89±0.17^c	37.20±0.19^c	40.32±0.20^b	41.31±0.22^a
WHC	47.93±0.62^b	45.17±0.72^c	51.83±0.72^a	33.38±0.43^d	31.15±0.75^e	29.12±0.56^f

Mean±SE of three replicates is presented.
Different letters indicate a significant difference (p<0.05).
p<0.05,
p<0.01,
p<0.001.
G0 (control), without gelatin coating and sonication; G0S, non-gelatin coated with sonication; G1, 1% gelatin-coated without sonication; G1S, 1% gelatin-coated with sonication; G5, 5% gelatin-coated without sonication; G5S, 5% gelatin-coated with sonication; NS, not significant.