The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking

Table 5

Color of dry-aged, sous vide-cooked pork loin in pigs fed a whey powder-supplemented diet.

Items		CIE L	CIE a	CIE b
Treatment
ASC		71.12	4.96	8.64
ASW		71.87	5.55	8.29
SEM		0.201	0.033	0.132
value		<0.05	<0.001	0.084
Aging (d)
0		72.38^a	5.54^a	7.86^b
15		71.61^a	5.19^b	8.46^ab
30		70.48^b	5.03^c	9.07^a
SEM		0.246	0.041	0.161
value		<0.01	<0.001	<0.01
Treatment × aging interaction
ASC	×0	72.29	5.16	7.69
	×15	71.00	4.98	8.53
	×30	70.05	4.73	9.69
ASW	×0	72.47	5.92	8.03
	×15	72.21	5.41	8.39
	×30	70.92	5.33	8.44
SEM		0.348	0.057	0.228
value		0.356	<0.05	<0.05

ASC, dry-aged, sous vide-cooked control diet pork loin; ASW, dry-aged, sous vide-cooked whey-fed pork loin. SEM: standard error of the mean. ^a-cMeans within the same column with different letters are significantly different ().