Table 3. Volatile basic nitrogen (VBN, mg/100 g) and thiobarbituric acid reactive substance (TBARS, mg MDA/kg) of pork loin, beef loin and chicken breast with various wet aging periods

Traits	Samples	Wet aging period (week)
Traits	Samples	0	1	2	3	4
VBN (mg/100 g)	Pork loin	2.76±0.13^b	2.99±0.13^ab	3.21±0.13^a	3.02±0.11^a	2.84±0.13^a
	Beef loin	2.91±0.09^a	2.91±0.18^a	2.91±0.00^a
	Chicken breast	2.76±0.47^c	3.88±0.34^b	6.42±0.13^a
TBARS (mg MDA/kg)	Pork loin	0.22±0.00^b	0.24±0.02^a	0.23±0.00^a	0.29±0.00^ab	0.30±0.02^a
	Beef loin	0.26±0.01^b	0.27±0.01^ab	0.28±0.03^ab
	Chicken breast	0.23±0.00^b	0.25±0.00^a	0.25±0.01^a

All Values represented as mean±SD.
Values in a row with different superscripts differ significantly (p<0.05).
MDA, malondialdehyde.