Table 4. Sensory evaluation of pork loin, beef loin and chicken breast with various wet aging periods

Samples	Traits	Wet aging period (week)
Samples	Traits	0	1	2	3	4
Pork loin	Flavor	7.89±0.65^b	8.79±0.70^a	9.51±0.68^a
	Tenderness	7.79±0.81^b	8.83±0.73^a	9.26±1.17^a
	Color	8.47±0.77^a	8.81±0.52^a	8.96±0.59^a
	Juiciness	8.09±0.63^a	8.99±0.72^a	9.04±1.12^a
	Off-flavor	7.94±0.33^b	8.54±0.46^ab	9.07±1.11^a
	Overall acceptability	7.97±0.51^b	9.06±0.37^a	9.26±1.12^a
Beef loin	Flavor	7.83±0.75^c	8.67±0.41^ab	9.33±0.41^a	8.75±0.61^ab	8.33±0.61^bc
	Tenderness	7.92±0.80^b	8.33±0.41^b	9.50±0.63^a	9.58±0.58^a	9.33±0.52^a
	Color	8.08±0.80^b	8.83±0.82^ab	9.17±0.52^a	9.50±0.84^a	8.92±0.80^ab
	Juiciness	8.33±1.03^a	8.58±0.80^a	9.42±0.66^a	9.17±0.52^a	8.75±1.17^a
	Off-flavor	8.17±1.03^b	8.83±0.52^ab	9.42±0.80^a	8.50±1.22^ab	7.83±0.98^b
	Overall acceptability	7.83±0.75^c	8.58±0.49^abc	9.33±0.61^a	9.08±0.80^ab	8.33±0.82^bc
Chicken breast	Flavor	8.43±0.84^ab	7.80±0.89^b	8.96±0.51^a
	Tenderness	8.70±0.86^a	9.04±0.42^a	9.00±0.29^a
	Color	8.29±0.91^b	9.29±0.57^a	8.89±0.58^ab
	Juiciness	8.33±0.55^a	8.93±0.67^a	8.69±0.63^a
	Off-flavor	8.99±0.43^b	9.29±0.57^a	8.89±0.58^ab
	Overall acceptability	8.61±0.65^ab	8.14±0.99^b	9.11±0.20^a

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