Table 1. Physicochemical quality of Jeju crossbred cattle loin cuts during wet aging

Item	Aging day					SEM¹⁾
Item	0	7	14	21	28	SEM¹⁾
pH	5.70	5.58	5.63	5.58	5.65	0.064
Drip loss (%)	-	4.04	4.13	4.09	3.99	0.443
Cooking loss (%)	21.75	21.19	22.63	19.35	19.89	1.481
CIE L*-value	32.18	32.32	33.23	33.82	32.23	1.084
CIE a*-value	18.09^a	12.40^b	17.94^a	11.62^b	12.41^b	0.847
CIE b*-value	12.90^a	10.41^ab	13.14^a	11.31^ab	9.98^b	0.594
Water content (%)	66.21	64.09	65.23	66.27	66.24	0.744
Water holding capacity (%)	69.78^b	74.07^ab	75.06^ab	77.21^a	78.18^a	1.450
Shear force (N)	38.18^a	29.79^ab	27.38^ab	25.61^b	22.09^b	2.622

n=15.
Different letters within the same row indicate significant differences (p<0.05).