Table 2. Cooking yield (%) of pork loin, beef loin and chicken breast with various wet aging periods
Trait (%)
Samples
Wet aging period (week)
0
1
2
3
4
Cooking yield
Pork loin
70.02±1.50
ns
70.75±0.10
ns
71.47±1.57
ns
67.72±4.47
ns
69.66±1.88
ns
Beef loin
73.41±4.07
ns
71.70±2.92
ns
70.22±2.41
ns
Chicken breast
76.28±1.92
ns
77.61±0.37
ns
75.50±0.51
ns
All Values represented as mean±SD.
non-significant.