Traits | Dry-aged beef | Crust | Statistical analysis | |
---|---|---|---|---|
Proximate composition (%) | Water | 1.15±0.30 | 4.66±0.26 | t-value : 13.29 |
Fat | 23.90±0.49 | 29.81±1.42 | t-value : 5.41 | |
Protein | 62.82±0.01 | 56.25±0.20 | t-value : -3.97 | |
Ash | 3.90±0.07 | 2.77±0.09 | t-value : -17.34 |