Table 4. Color 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
L*	0	52.88 ± 0.94^a	46.04 ± 1.90^Bb	43.85 ± 2.07^Bc	42.88 ± 0.84^Cc	42.10 ± 0.81^Cc	NA
	−1	52.88 ± 0.94^a	47.80 ± 2.30^ABb	46.13 ± 1.69^ABbc	44.78 ± 0.40^Bcd	43.62 ± 0.61^Bde	42.04 ± 2.45^e
	−2	52.88 ± 0.94^a	48.84 ±1.09^Ab	47.22 ±1.70^Ac	46.43 ± 0.70^Ac	46.93 ± 0.29^Ac	44.00 ± 0.96^d
a*	0	1.12 ± 0.28^d	2.08 ± 0.36^c	3.53 ± 0.98^Ab	5.07 ± 0.74^Aa	5.67 ± 1.18^Aa	NA
	−1	1.12 ± 0.28^d	1.53 ± 0.28^cd	1.93 ± 0.71^Bcd	2.50 ± 0.62^Bc	3.95 ± 1.55^Bb	5.84 ± 1.14^Aa
	−2	1.12 ± 0.28^c	1.43 ± 0.95^c	1.62 ± 0.51^Bc	1.72 ± 0.43^Bbc	2.43 ± 0.48^Cb	3.68 ± 0.62^Ba
b*	0	5.08 ± 0.96^d	6.83 ± 1.36^c	10.68 ± 2.17^Ab	11.66 ± 0.92^Ab	13.09 ± 0.79^Aa	NA
	−1	5.08 ± 0.96^d	7.32 ± 0.85^c	8.35 ± 0.39^ABb	8.70 ± 0.42^Bab	8.82 ± 0.45^Bab	9.57 ± 0.85^a
	−2	5.08 ± 0.96^d	6.61 ± 0.96^c	7.69 ± 1.57^Bbc	8.32 ± 0.67^Bab	8.57 ± 0.66^Bab	9.33 ± 1.09^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.