Table 3. Water absorption, fat absorption, emulsifying capacity and swelling yield of crust derived from dry-aged Holstein and Hanwoo loin

Traits	Dry aging crust		SEM1)	Statistical analysis
	Holstein	Hanwoo		t-value	p-value
Water absorption (%)	2.96	2.26	0.39	1.83ns	0.1420
Fat absorption (%)	2.85	0.62	0.86	40.49***	<.0001
Emulsifying capacity (%)	17.20	54.10	14.46	−12.72***	0.0002
Swelling yield
pH 3	306.20	168.31	53.61	22.16***	<.0001
pH 4	317.43	164.78	59.58	15.97***	<.0001
pH 7	120.57	168.55	18.86	−11.55***	0.0003

All values are mean.
n = 2.
p < 0.001.
ns, non-significant.