Table 2. pH, salinity and color of crust derived from dry-aged
Holstein
and
Hanwoo
loin
Traits
Dry aging crust
SEM
1)
Statistical analysis
Holstein
Hanwoo
t
-value
p
-value
pH
5.44
5.67
0.08
−22.30
***
<.0001
Salinity (%)
1.20
0.80
0.15
Infty
***
<.0001
Color
CIE L
*
54.26
37.82
6.13
77.50
***
<.0001
CIE a
*
15.90
12.87
2.00
1.63
ns
0.1534
CIE b
*
12.38
2.08
3.86
26.70
***
<.0001
All values are mean.
n = 2.
p
< 0.001.
ns, non-significant.