Table 3. Concentrations of nucleotide related compoundsin dryaged beef made from 3rd quality grade Hanwoo

Aging-time		IMP1) (μg/mg)		HX1) (μg/mg)
		Mean2)	SD	Mean	SD
		3rd grade	0 wk	40.44^a3) ±5.97		5.81^a ±0.69
1 wk	31.77^b ±5.83		8.57^b ±1.15
2 wk	23.05^c ±4.87		11.01^c ±1.66
3 wk	19.01^cd ±1.65		14.13^de ±6.02
4 wk	15.65^cde ±2.95		13.79^d ±1.60
5 wk	12.91^def ±5.34		14.22^de ±0.83
6 wk	11.12^ef ±1.99		14.63^de ±1.08
7 wk	7.44^f ±2.43		15.88^e ±0.10

1st grade	0 wk		6.95^f ±0.55		6.56d^e ±0.54

IMP: inosine monophosphate HX: hypoxanthine
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