Table 2. pH based on the aging temperatures and aging period of dry-aged chicken breast subjected to the electric field supercooling system

Trait	Temperature (°C)	Dry-aging period (weeks)
Trait	Temperature (°C)	0	1	2	3	4	5
pH	0	5.87 ± 0.02^b	5.96 ± 0.02^Aab	6.01 ± 0.17^ab	6.07 ± 0.02^a	6.10 ± 0.17^a	NA
	−1	5.87 ± 0.02^d	5.96 ± 0.03^Ac	6.04 ± 0.04^b	6.06 ± 0.04^b	6.20 ± 0.09^a	6.28 ± 0.07^a
	−2	5.87 ± 0.02^d	5.85 ± 0.03^Bd	5.93 ± 0.03^cd	6.02 ± 0.04^bc	6.07 ± 0.14^b	6.30 ± 0.06^a

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.