Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

Table 2

Effect of ageing treatments, ageing time, and frozen storage on pH of in-bag dry-aged lean bull beef.

Attributes/storage type	Ageing time	Treatments				SED	AV	SA	SA × AV	storage (7 d ageing)	storage (21 d ageing)
		T1	T2	T3	T4
pH
Fresh	0 d	5.34x	5.34x	5.36x	5.32x	0.04	0.082	0.232	0.035	0.226	0.654
	7 d		5.74y	5.60y	5.69y
	21 d	5.66ay	5.62abz	5.64ay	5.58bz
	ageing time
Frozen	7 d		5.66	5.65	5.62	0.03	0.420	0.644	0.525
	21 d	5.63	5.62	5.61	5.6
	ageing time		0.068	0.299	0.588

BD: in-bag dry-ageing; W: wet-ageing; SA: stepwise ageing; AV: air velocity. T1: BD at 0.5 m·s⁻¹ for 21 d; T2: BD at 0.5 m·s⁻¹ 7 d + W for 14 d; T3: BD at 1.5 m·s⁻¹ for 7 d + W for 14 d; T4: BD at 2.5 m·s⁻¹ for 7 d + W for 14 d. presented as for level of significance. Different letters of “x, y, or z” within the same column mean results are significantly different from each other (). Different letters of “a, b, or c” within the same row mean results are significantly different from each other ().