Statistical analysis

Data were analyzed using the PROC GLM procedure of SAS software (version 9.3, SAS Institute Inc., USA) in a complete randomized design. The experimental unit was the Longissimus lumborum muscle from half carcass. The statistical model for parameters of meat quality included the effect of dry aging as a main effect, and carcasses and panelists for sensory analysis as covariates. Specific comparisons were performed by Tukey’s multiple range test when the main effect was significant. Results are reported as least square mean values and standard error of the least square means (SEM). Statistical significance was considered at p<0.05.