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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
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Journal of Animal Science and Technology

ISSN: 2055-0391