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
WAC1) 2.96±0.19 2.60±0.16 t-value : -2.48ns p : 0.0679
FAC2) 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.