Table 5. Thiobarbituric acid reactive substances (TBARS, mg malondialdehyde/kg meat) and volatile basic nitrogen (VBN, mg%) 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
TBARS	0	0.26 ± 0.04^b	0.34 ± 0.04^Aa	0.37 ± 0.01^a	0.35 ± 0.02^a	0.34 ± 0.02^a	NA
	−1	0.26 ± 0.04^c	0.33 ± 0.01^ABb	0.37 ± 0.04^b	0.34 ± 0.01^b	0.33 ± 0.02^b	0.50 ± 0.06^Aa
	−2	0.26 ± 0.04^d	0.30 ± 0.02^Bcd	0.34 ± 0.02^bc	0.33 ± 0.02^bc	0.35 ± 0.01^ab	0.39 ± 0.01^Ba
VBN	0	1.26 ± 0.28^e	1.96 ± 0.32^Ad	2.52 ± 0.32^Ac	3.50 ± 0.28^Ab	4.76 ± 0.32^Aa	NA
	−1	1.26 ± 0.28^b	1.31 ± 0.32^Bb	1.40 ± 0.32^Bb	2.99 ± 0.32^Aa	2.99 ± 0.32^Ba	3.17 ± 0.32^Aa
	−2	1.26 ± 0.28^c	1.26 ± 0.28^Bc	1.40 ± 0.32^Bc	1.96 ± 0.32^Bb	2.52 ± 0.32^Ba	2.52 ± 0.32^Ba

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.