Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes.

J Anim Sci Technol · 2018 · PMC6154793 · PMID 30263140

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a decreasing trendno p-value reported

In Australian beef, drip loss significantly decreased and cooking loss ( P = 0.086) showed a decreasing trend during the dry-aging process.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.