Table 3. Cooking loss, Warner-Bratzler shear force (WBSF), and texture profile analysis in different aging methods and aging time

Aging time (d) Aging method Significance
Wet aging Dry aging Packaged dry aging
Cooking loss (%) 0 20.12±3.33 18.20A±5.31 18.44A±0.10 NS
15 20.23A±1.43 11.32ABb±1.12 11.96Bb±2.41 *
30 23.72A±0.18 5.07BCb±0.81 6.52Cb±1.46 ***
45 21.54A±0.15 4.96BCb±2.41 4.40CDb±0.62 **
60 20.90A±3.45 1.54Cb±0.34 2.12Db±0.24 **
Significance NS ** ***
WBSF (kg) 0 6.36Ab±1.41 6.10Ab±2.64 8.32Aa±2.75 ***
15 4.01Bb±1.09 4.06Cb±0.94 4.70Ba±1.40 *
30 3.50Cb±0.94 4.66BCa±1.21 4.95Ba±1.58 ***
45 3.36C±1.06 3.84C±1.50 4.04B±1.40 NS
60 3.10Cb±0.98 5.51ABa±1.99 4.87Ba±1.35 ***
Significance *** *** ***
Hardness (kg) 0 2.98Aa±0.89 2.34ABb±0.71 2.69Aab±1.10 *
15 2.17BCb±0.63 2.60Aa±0.72 2.40ABab±0.68 *
30 2.32BC±0.52 2.31Ab±0.5 2.31Ab±0.42 NS
45 2.47B±0.55 2.12BC±0.84 2.18B±0.39 NS
60 2.04C±0.44 1.88C±0.51 2.05B±0.41 NS
Significance *** ** **
Adhesiveness 0 1.60A±1.31 1.21A±1.01 1.52A±1.40 NS
15 0.95B±0.67 1.24A±1.01 1.17Ab±1.01 NS
30 0.86BC±0.59 0.77B±0.38 0.98B±0.55 NS
45 0.85BCa±0.57 0.42Bb±0.31 0.52Bb±0.22 ***
60 0.52C±0.43 0.35B±0.24 0.36B±0.24 NS
Significance *** *** ***
Gumminess 0 1.24A±0.50 1.05A±0.38 1.13A±0.43 NS
15 1.01B±0.44 1.06A±0.46 1.13A±0.39 NS
30 0.87BC±0.34 0.93A±0.28 0.92A±0.28 NS
45 0.94BCa±0.30 0.72Bb±0.33 1.04Aa±0.50 **
60 0.76C±0.23 0.67B±0.47 0.71B±0.25 NS
Significance *** *** ***
Chewiness 0 92.68Aa±58.37 62.69B±33.28 77.07ABab±37.61 *
15 74.15Ab±47.24 77.05±53.20 84.62A±44.00 NS
30 64.37B±37.19 68.18±32.26 65.42Ab±33.30 NS
45 65.32Bab±29.24 51.87B±29.47 85.61Aa±63.29 *
60 52.63B±22.40 56.29±53.28 54.83B±25.73 NS
Significance ** NS *
Results are presented means±SD.
Means with different superscripts in the same column significantly differ (p<0.05).
Means with different superscripts in the same row significantly differ (p<0.05).
p<0.05,
p<0.01,
p<0.001.
NS, not significant.