Table 4. Water absorption and fat absorption of freeze-dried dry-aged beef and dry-aged beef crust
Traits
Dry-aged beef
Crust
Statistical analysis
WAC
1)
2.96±0.19
2.60±0.16
t-value : -2.48
ns
p : 0.0679
FAC
2)
2.85±0.07
1.46±0.07
t-value : -24.32
***
p : <.0001
Water absorption capacity.
Fat absorption capacity.
Non-significant,
p<0.05,
p<0.01,
p<0.001.