Table 1. Physicochemical properties of fresh and 40 days-aged beef shoulder clod

Traits¹⁾		Fresh meat	40 days aged meat
Color	L*	39.57±1.65^2)b3)	42.51±0.48^a
	a*	31.03±1.42^a	18.40±1.01^b
	b*	0.74±0.06^b	1.02±0.07^a
pH		5.25±0.10^a	4.91±0.03^b
WHC (%)		95.16±0.44^a	93.32±0.39^b
VBN (mg%)		-	8.05±0.49

WHC: water holding capacity, VBN: volatile basic nitrogen
Data are expressed as the means±standard deviation (SD).
Means±SD within the same row with different superscript letters differ significantly at p<0.05.