Table 3.

Effects of different aging methods and aging time on the shear force and texture profile analysis (TPA) of beef.

Trait	Aging Time (d)	Aging Methods 1						SE 3	p-Values 2
		Wet Aging	350	5000	7900	11,000	Dry Aging		Time	Method	Time × Method
Shear Force (N)	0	81.13 ax 4	76.42 az	68.08 ax	76.62 ax	79.36 ax	81.62 ax	2.58	<0.001	0.199	0.006
	7	29.82 bcy	43.56 ay	35.81 aby	30.71 bcy	32.86 bcy	25.70 cy
	14	33.84 ay	31.59 ax	33.84 ay	27.66 aby	29.04 ay	22.79 by
Hardness	0	13,885.00 ax	15,676.31 ax	14,344.76 ax	15,036.12 ax	14,462.26 ax	15,988.77 ax	203	<0.001	<0.001	<0.001
	7	14,489.43 ax	14,006.18 ax	13,497.55 ax	10,995.27 by	11,386.99 by	11,136.72 by
	14	13,711.00 abx	14,911.28 ax	14,359.48 ax	11,657.09 by	11,386.99 by	9133.81 cz
Springiness	0	0.464 ay	0.463 ax	0.442 ay	0.465 ay	0.479 ax	0.475 ax	0.01	0.001	0.468	0.667
	7	0.518 ax	0.482 ax	0.518 ax	0.503 axy	0.499 ax	0.507 ax
	14	0.475 axy	0.470 ax	0.476 axy	0.514 ax	0.502 ax	0.495 ax
Cohesiveness	0	0.519 axy	0.493 ax	0.480 ay	0.519 ax	0.503 ax	0.517 ax	0.01	<0.001	0.056	0.003
	7	0.533 ax	0.490 abx	0.530 ax	0.484 by	0.490 bx	0.484 bx
	14	0.487 ay	0.481 ax	0.506 axy	0.478 ay	0.481 ax	0.441 by
Chewiness	0	3145.06 ax	3768.84 ax	3181.66 ax	3703.85 ax	3646.82 ax	3947.95 ax	74.1	<0.001	0.08	0.003
	7	3878.69 ax	3333.02 abx	3809.51 ax	2582.78 by	2859.62 by	2729.91 by
	14	3022.42 abx	3222.11 abx	3456.25 ax	2825.88 by	2760.79 by	2035.61 cy

¹ Under aging methods, 350, 5000, 7900, and 11,000 mean the transmission of water vapor of four different moisture-permeable packagings, respectively; ² p-values after columns indicate the level of significance including aging time, aging methods, and their interaction; ³ SE: standard error; ⁴ a~d within the same row indicates a significant difference (p < 0.05) between aging methods, x~z within the same column indicates a significant difference (p < 0.05) between aging time.