Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins.

Asian-Australas J Anim Sci · 2019 · PMC6718898 · PMID 31010983

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slightly significantno p-value reported

By contrast, some research has shown that slightly significant differences in consumer palatability attributes were found despite higher shrinkage rates and weight/trim loss in dry-aged beef [ 4 , 5 ].

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