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. 2018 Oct 31;38(5):950–958. doi: 10.5851/kosfa.2018.e27

Fig. 1. Shear force of different meat cuts at different aging time.

Fig. 1

SW, shoulder cut wet-aging; SD, shoulder cut dry-aging; BW, belly cut wet-aging; BD, belly cut dry-aging; different letters in the bars indicate significant differences (p<0.05) of shear force among the samples.