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±1.50ns 70.75±0.10ns 71.47±1.57ns 67.72±4.47ns 69.66±1.88ns
Beef loin 73.41±4.07ns 71.70±2.92ns 70.22±2.41ns
Chicken breast 76.28±1.92ns 77.61±0.37ns 75.50±0.51ns
All Values represented as mean±SD.
non-significant.