Table 4.
Consumer acceptance score of roasted beef from culled Hanwoo cows slaughtered at different ages and dry-aged for different periods
| Variable | Age (month) | Aging period (d) | SEM | ||||
|---|---|---|---|---|---|---|---|
|
| |||||||
| 0 | 20 | 24 | 40 | 50 | |||
| Tenderness | 60 | 3.30B | 5.20A | 4.70A | 5.10A | 4.60A | 0.20 |
| 80 | 3.20B | 5.20A | 5.40A | 5.10A | 5.10A | 0.23 | |
| Juiciness | 60 | 4.10 | 4.90 | 4.40 | 4.70 | 4.60 | 0.08 |
| 80 | 4.00 | 5.00 | 5.50 | 4.70 | 5.20 | 0.15 | |
| Flavor | 60 | 4.70 | 4.30 | 4.90 | 4.70 | 5.20 | 0.08 |
| 80 | 4.60 | 4.70 | 5.30 | 4.60 | 5.10 | 0.08 | |
| Overall | 60 | 4.10B | 4.60AB | 4.80A | 4.80A | 4.90A | 0.08 |
| 80 | 3.70B | 5.10A | 5.60A | 4.80A | 5.10A | 0.18 | |
Data are presented as mean value (standard error).
SEM, standard error of the mean.
A,B
Mean values are significantly different according to aging period (p<0.05).