Table 5. Emulsifying capacity and swelling yield of freeze-dried dry-aged beef and dry-aged beef crust
Traits
Dry-aged beef
Crust
Statistical analysis
Swelling yield (%)
pH 3
300.06±1.27
270.34±3.54
t-value : -11.18
**
p : 0.0079
pH 4
310.90±9.73
281.59±7.19
t-value : -3.43
ns
p : 0.0757
pH 7
120.18±0.12
117.95±2.65
t-value : -1.19
ns
p : 0.3568
Non-significant,
p<0.05,
p<0.01,
p<0.001.