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Table 3 Comparison of drip loss, cooking loss, and their sum between beef types and between aging methods

From: Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes

  Beef type Aging method SEM† P values in ANOVA‡
  Australian Okinawan wet aging dry aging Beef type Aging method
Drip loss 4.7 2.2 4.1 2.8 0.1 ** **
Cooking loss 32.3 27.2 30.7 28.8 0.3 ** **
Sum 37.0 29.4 34.8 31.6 0.4 ** **
  1. Values are least-square means (n = 3). †Pooled standard error of the mean. ‡Asterisks indicate **P < 0.01 in analysis of variance