Table 3. Meat color of pork loin in relation to lairage and storage period

Trait	Lairage (L)		SEM	Storage period (D)				SEM	p-value
	CON1)	LRG		1 d	3 d	5 d	7 d		L	D	L×D
CIE L*	55.86X	55.22Y	0.200	55.29YZ	54.37Z	55.78XY	56.71X	0.282	0.025	*	0.964
CIE a*	16.06	16.05	0.089	15.84Y	16.84X	16.29Y	15.24Z	0.125	0.918	*	0.732
CIE b*	5.63	5.52	0.080	5.48XY	5.29Y	5.72X	5.81X	0.114	0.306	0.006	0.563

CON, the pork loin without any lairage process; LRG, the pork loin with 24-hour lairage.
Values are presented as n = 160.
Different letters within the same row indicate significant difference (p < 0.05).
p < 0.0001.