Table 1. Formulation of dry-aged pork loin with mustard extracts stock
| Ingredients (%) | | Treatment |
| Control | MS25 | MS50 | MS75 |
| Main | Meat | 100 | 100 | 100 | 100 |
| Curing solution | Water | 100 | 100 | 100 | 100 |
| Salt | 3.5 | 3.5 | 3.5 | 3.5 |
| Sugar | 2.0 | 2.0 | 2.0 | 2.0 |
| Et251) | NA | 1 | NA | NA |
| Et502) | NA | NA | 1 | NA |
| Et753) | NA | NA | NA | 1 |
Et25, mustard extract with 25% ethanol.
Et50, mustard extract with 50% ethanol.
Et75, mustard extract with 75% ethanol.
Control, pork loin without mustard extract; MS25, pork loin with mustard seed extract with 25% ethanol; MS50, pork loin with mustard seed extract with 50% ethanol; MS75, pork loin with mustard seed extract with 75% ethanol; NA, not applicable.