Table 5. Cooking loss and shear force of the longissimus thoracis muscle at three aging times (3, 10 and 17 postmortem days) of F1 Angus-Nellore cattle (n = 100) fed de-oiled wet distillers grains (WDG).

Item3	Aging time (days)												SEM1	P-value2
WDG (%DM)	3				10				17					WDG	Day	W × D
	0	15	30	45	0	15	30	45	0	15	30	45
Evp, %	17.68	17.34	17.02	18.57	17.25	18.33	16.36	17.87	17.56	16.99	16.83	16.78	0.68	0.33	0.27	0.31
DL, %	2.52a	2.80a	2.54a	2.33a	2.00bc	2.29bc	2.25bc	2.15bc	1.98c	2.10c	2.13c	2.03c	0.17	0.24	<.01	0.83
CL, %	20.09a	20.15a	19.69a	21.06a	19.85ab	20.58ab	19.24ab	19.89ab	19.74b	19.18b	18.72b	18.75b	0.74	0.47	0.03	0.73
WBSF, N	30.92a	32.31a	32.04a	32.77a	29.04a	32.38a	31.98a	30.74a	28.11b	28.34b	29.41b	30.06b	1.24	0.23	<.01	0.86

Notes.

¹Standard error mean.

²WDG, Effect of the levels of WDG.

³Evp, Steak Evaporation Loss; DL, Steak Drip Loss; CL, Cooking Loss; WBSF, Warner Blatzler Shear Force.