Table 4. Weight loss of the sous vide pork loin and sous vide after wet-aging with different conditions

Traits Raw meat Wet-aging conditions SEM
CR (2 wk) PEFR
0°C (3 wk) –1°C (4 wk)
Aging loss - 10.02±0.72a 4.86±0.88b 4.85±0.38b 0.884
Cooking loss 22.36±2.62b 26.40±0.51a 23.95±0.94b 24.01±0.75b 0.564
Total loss 22.36±2.62c 36.41±1.16a 28.80±1.59b 28.86±0.10b 1.559
All values are expressed as mean±SE.
Means in the same row with different letters are significantly different (p<0.05).
CR, commercial refrigerator; PEFR, pulsed electric field refrigerator.