Trait (%) | Samples | Wet aging period (week) | ||||
---|---|---|---|---|---|---|
0 | 1 | 2 | 3 | 4 | ||
Cooking yield | Pork loin | 70.02±1.50 | 70.75±0.10 | 71.47±1.57 | 67.72±4.47 | 69.66±1.88 |
Beef loin | 73.41±4.07 | 71.70±2.92 | 70.22±2.41 | |||
Chicken breast | 76.28±1.92 | 77.61±0.37 | 75.50±0.51 |