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

Table 5 Comparison of rheological properties between beef types and between aging methods

	Beef type		Aging method		SEM†	P values in ANOVA‡
	Australian	Okinawan	wet aging	dry aging	SEM†	Beef type	Aging method
Breaking stress (Pa)	1.3E+06	1.1E+06	1.2E+06	1.3E+06	6.9E+04	*	ns
Strain of breaking point (%)	68.4	64.7	66.8	66.3	1.6	ns	ns
Sharing stress (N)	20.6	19.5	19.7	20.5	9.6E+05	ns	ns
Strain of sharing point (%)	74.5	69.4	72.8	71.1	2	ns	ns

Values are least-square means (n = 3). †Pooled standard error of the mean. ‡Asterisks indicate *P < 0.05 in analysis of variance

ISSN: 2055-0391