Table 2. pH and meat color of aged pork loin by aging methods during the aging period

Variable	0 d	10 d	20 d	30 d	40 d	LS
pH
Wet	5.41^b±0.04	5.57^Aa±0.06	5.51^a±0.06	5.48^ab±0.02	NA	^*
Normal	5.41±0.04	5.29^B±0.06	5.34±0.15	5.49±0.35	NA	NS
Scoria	5.41^b±0.04	5.33^Bb±0.15	5.41^b±0.14	5.44^b±0.10	5.77^a±0.10	^***
LS	NS	^*	NS	NS	-
CIE L^*
Wet	50.64^a±2.67	45.87^Cb±2.32	49.43^a±2.50	49.96^a±2.76	NA	^**
Normal	50.64±2.67	49.61^B±3.22	51.61±2.56	51.13±4.15	NA	NS
Scoria	50.64^ab±2.67	51.89^Aa±2.64	51.40^ab±3.30	49.49^b±4.10	52.13^a±2.75	^*
LS	NS	^***	NS	NS	-
CIE a^*
Wet	6.17±1.86	6.52±1.14	6.71^AB±0.96	6.67±0.85	NA	NS
Normal	6.17±1.86	7.04±1.13	6.24^B±0.79	7.42±2.20	NA	NS
Scoria	6.17±1.86	6.65±1.35	7.50^A±1.23	6.90±1.68	7.56±2.02	NS
LS	NS	NS	^**	NS	-
CIE b^*
Wet	2.44^a±0.91	1.52^Bb±0.70	1.99^Cab±0.95	2.68^Ba±0.48	NA	^*
Normal	2.44^b±0.91	2.52^Ab±1.05	2.98^Bb±1.07	5.18^Aa±1.82	NA	^***
Scoria	2.44^b±0.91	3.21^Aab±0.93	4.05^Aa±1.29	3.83^Ba±1.57	3.52^a±1.11	^**
LS	NS	^***	^***	^**	-

Mean±SD.
Means with different superscripts in the same column significantly differ.
Means with different superscripts in the same row significantly differ.
p<0.05;
p<0.01;
p<0.001.
Wet, wet-aging; Normal, dry-aging in normal Korean earthenware; Scoria, dry-aging in Jeju scoria earthenware; LS, level of significance; NS, not significant; NA, not available.