Table 1. Aging loss (%) and trimming loss (%) based on the aging temperatures and aging periods of dry-aged chicken breast subjected to the electric field supercooling system

Traits	Temperature (°C)	Dry-aging period (weeks)
		1	2	3	4	5
Aging loss	0	25.08 ± 3.71Ac	44.93 ± 2.36Ab	56.01 ± 1.49Aa	57.00 ± 2.43Aa	NA
	−1	24.09 ± 2.09Ac	38.27 ± 1.46Bb	53.84 ± 3.59Aa	57.47 ± 4.96Aa	67.06 ± 2.68Aa
	−2	12.98 ± 2.09Bc	27.27 ± 2.89Cb	36.42 ± 4.24Ba	47.18 ± 3.76Ba	50.64 ± 3.93Ba
Trimming loss	0	35.18 ± 5.68Ac	43.93 ± 4.20Ab	65.94 ± 4.00Aab	67.04 ± 8.35Aa	NA
	−1	30.69 ± 5.03Ac	44.49 ± 1.14Ab	69.35 ± 3.47Aa	69.20 ± 2.64Aa	72.85 ± 1.97Aa
	−2	33.57 ± 4.68Ac	43.66 ± 1.39Ab	62.33 ± 4.73Ba	66.15 ± 3.24Aa	66.16 ± 4.02Ba

All values are mean ± SD.
Means in the same row with different numbers are significantly different (p < 0.05).
Means in the same column with different numbers are significantly different (p < 0.05).
NA, Not applicable.