Table 3. Emulsifying activity index and emulsifying activity stability of freeze-dried dry-aged beef and dry-aged beef crust.
Traits
Dry-aged beef
Crust
Statistical analysis
EAI
1)
(m
2
/g)
1.09±0.08
0.68±0.06
t-value: -6.91
**
p: 0.0023
ESI
2)
(min)
14.86±0.01
14.90±0.01
t-value: 8
**
p: 0.0013
Emulsifying activity index.
Emulsifying stability index.
Non-significant,
p<0.05,
p<0.01,
p<0.001.