Table 3. Aging loss, cooking loss, and shear force of aged pork loin by aging methods during the aging period

Variable	0 d	10 d	20 d	30 d	40 d	LS
Aging loss (%)
Wet	-	0.83^Bb±0.17	2.14^Bab±0.72	2.99^Ba±1.03	NA	^*
Normal	-	4.17^Ab±0.03	8.59^Aa±3.31	10.16^Aa±2.40	NA	^*
Scoria	-	4.92^A±1.34	7.50^A±1.13	7.58^A±2.15	9.53±4.63	NS
LS	-	^**	^*	^**	-
Cooking loss (%)
Wet	21.03^b±0.40	20.84^b±2.86	23.34^ab±2.55	25.95^a±0.59	NA	^*
Normal	21.03±0.40	22.27±2.36	25.79±3.15	24.33±4.58	NA	NS
Scoria	21.03^ab±0.40	18.05^b±2.68	22.98^a±3.84	24.64^a±2.94	21.38^ab±3.23	^**
LS	NS	NS	NS	NS	-
Shear force (kg)
Wet	9.31^a±2.43	5.54^Ab±1.33	5.53^Ab±1.52	4.69^c±0.95	NA	^***
Normal	9.31^a±2.43	5.19^Ab±0.89	5.93^Ab±1.90	4.20^c±1.21	NA	^***
Scoria	9.31^a±2.43	4.44^Bb±0.83	4.52^Bb±1.07	4.27^b±0.94	3.34^c±0.72	^***
LS	NS	^***	^***	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; NA, not available; NS, not significant.