. 2019 Jul 1;33(1):157–165. doi: 10.5713/ajas.19.0205

Table 2.

Changes in meat quality of beef from culled Hanwoo cows slaughtered at different ages during dry aging

Variable	Age (month)	Aging period (d)					SEM

		0	20	24	40	50
pH	60	5.60^B	5.60^B	5.61^B	5.63^B	5.69^A	0.01
	80	5.57^B	5.57^B	5.54^B	5.56^B	5.69^A	0.02
Water-holding capacity (%)	60	64.2^A	50.2^B	51.0^B	50.6^B	46.1^C	1.78
	80	65.5^A	51.7^B	50.8^B	49.7^B	47.1^C	1.86
Cooking loss (%)	60	27.6^B	30.9^B	30.7^B	33.1^A	33.5^A	0.61
	80	29.2^B	30.5^B	30.8^B	33.6^A	33.4^A	0.55
Shear force (kg)	60	6.16^A	2.59^B	2.00^B	1.80^B	1.84^B	0.48
	80	6.93^A	3.35^B	2.24^B	2.19^B	2.06^B	0.53

Data are presented as mean value (standard error).

SEM, standard error of the mean.

^A–C

Mean values are significantly different according to aging period (p<0.05).