Table 5
Comparison of rheological properties 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
Breaking stress (Pa)	1.3E+06	1.1E+06	1.2E+06	1.3E+06	6.9E+04	*	ns
Strain of breaking point (%)	68.4	64.7	66.8	66.3	1.6	ns	ns
Sharing stress (N)	20.6	19.5	19.7	20.5	9.6E+05	ns	ns
Strain of sharing point (%)	74.5	69.4	72.8	71.1	2	ns	ns