The difference in pork color after switching to dry aging, 14 days felt like a different animal

I run a small shop near Columbus and started dry aging some loins last month. Did a 14 day run on one and compared it to the wet aged stuff I had in the cooler. Night and day, the dry aged loin had this deep burgundy look vs the pale pink I was used to. The texture changed too, it firmed up enough that my knife work got cleaner on the cut. I thought it was just about flavor but the color shift blew me away for a shorter aging window. Customer said it looked like a completely different species when I showed them side by side. You guys see that kind of color change at 10 days too or is my cooler humidity messing with things?

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