Table 3
Comparison of drip loss, cooking loss, and their sum between beef types and between aging methods

	Beef type		Aging method		SEM†	P values in ANOVA‡
	Australian	Okinawan	wet aging	dry aging		Beef type	Aging method
Drip loss	4.7	2.2	4.1	2.8	0.1	**	**
Cooking loss	32.3	27.2	30.7	28.8	0.3	**	**
Sum	37.0	29.4	34.8	31.6	0.4	**	**