Fig. 3From: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavusChanges in moisture and trim losses during normal- and mold-aging processes. Different letters in the same aging process represent significant differences (p < 0.05) between weeks. *P < 0.01 for the total productive loss between the two aging methods after 4 weeks of aging (one-way ANOVA)Back to article page