Table 2. Texture analysis of dry-aged beef made from 3rd quality grade Hanwoo

Aging-time		Hardness (g)	Chewiness
		Mean1)±SD	Mean±SD
		3rd grade	0 wk	13,264^a2) ±2,033	4,107^a ±1,467
1 wk	11,309^ab ±822		4,334^a ±825
2 wk	11,230^ab ±509		4,491^a ±545
3 wk	9,400^bc ±698		3,351^ab ±822
4 wk	8,170^bc ±751		3,351^ab ±570
5 wk	7,112^c ±1,743		2,334^c ±780
6 wk	6,742^c ±1,140		2,167^c ±601
7 wk	6,592^c ±1,243		2,394^c ±714

1st grade	0 wk	8,388^bc ±509	3,373^ab ±405

Average of relative peak areas to that of internal standard (n=3)±SD
Mean values with the same letter in a row are not significantly different at p<0.05.