Table 4. Sensory scores of dry-aged beef made from 3rd quality grade Hanwoo

Aging-time		Color		Texture		Flavor		Whole preference		Purchase intention
		Mean1)	SD	Mean	SD	Mean	SD	Mean	SD	Mean	SD
		3rdgade	0 wk	5.5^a2) ±2.0		2.2^ab ±1.0		3.9^a ±0.7		2.5^a ±0.8		3.7^a ±1.4
1 wk	5.0^a ±1.1		1.5^a ±0.7		3.4^a ±1.3		2.0^a ±0.7		1.5 ^b ±0.7
2 wk	4.9^a ±1.3		3.1^b ±0.7		3.9^a ±1.2		3.6^b ±1.1		3.0^a ±0.9
3 wk	6.0^ab ±1.2		6.2^c ±1.1		6.2^b ±1.5		6.3^c ±1.3		6.0^cd ±1.5
4 wk	5.4^a ±1.3		6.3^cd ±1.7		6.1^b ±0.9		6.3^c ±0.8		5.0^c ±1.2
5 wk	6.0^ab ±0.9		7.1^cd ±1.1		6.6^b ±1.2		6.9^c ±1.0		5.9^cd ±1.6
6 wk	6.0^ab ±1.3		7.0^cd ±0.7		5.9^b ±2.2		6.5^c ±1.5		5.7^cd ±1.9
7 wk	6.7^b ±0.7		7.2^d ±0.8		7.0^b ±1.2		7.0^c ±0.9		6.8^d ±1.5

1st grade	0 wk		6.0^ab ±1.0		7.0^cd ±0.7		6.4^b ±1.1		6.8^c ±0.4		6.0^cd ±1.4

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