Table 3. Water holding capacity (WHC, %) 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
WHC	0	54.02 ± 2.34^c	65.10 ± 4.58^b	93.42 ± 2.52^Aa	98.14 ± 0.78^Aa	NA	NA
	−1	54.02 ± 2.34^e	62.19 ± 4.10^d	75.50 ± 4.98^Bc	89.26 ± 2.34^Bb	96.71 ± 2.94^Aa	NA
	−2	54.02 ± 2.34^e	60.02 ± 4.10d^e	64.32 ± 4.60^Cbc	67.00 ± 4.31^Cbc	69.48 ± 7.10^Bab	76.00 ± 9.35^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.